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#1
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Cooking Tuna
So I'm about to head off for a deep sea fishing trip with Dad and brother. Tons of sweaty, manly fun. Last year we came home with almost 100 pounds of tuna. After it's caught, we get a combination of canned tuna and zip wrapped steaks. Most of this gets pawned off to the college student, me(willingly).
Last year I made a bunch of tuna fish sandwiches and pan fried some of the steaks with some basic spices; I'm ready to expand my borders. So how would you guys cook it? Thanks a lot in advance, and if there is another place this is supposed to go, mods plz move. note: We catch pretty much entirely Albacore. |
#2
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Re: Cooking Tuna
i would just eat as much of it as i could raw in the first few days!
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#3
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Re: Cooking Tuna
Super fresh sashimi ftw.
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#4
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Re: Cooking Tuna
Seared. Heat pan to medium-high, dip pieces of tuna in olive oil, cook on one side for about one minute. Finish.
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#5
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Re: Cooking Tuna
Something I picked up from Alton is to use your charcoal chimney
as your actual heat source instead of dumping the coals. Light the chimney as normal, and when its hot, place your cast-iron skillet right on top. Let that heat, and then sear your tuna in it, ~30 sec per side. |
#6
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Re: Cooking Tuna
If you're just going to be putting it on a pan instead of grilling it, why bother with charcoal?
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#7
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Re: Cooking Tuna
[ QUOTE ]
i would just eat as much of it as i could raw in the first few days! [/ QUOTE ] This is correct. My first reaction when I saw the title of the thread was "No" |
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