![]() |
#1
|
|||
|
|||
![]()
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
|
|||
|
|||
![]()
i would just eat as much of it as i could raw in the first few days!
|
#3
|
|||
|
|||
![]()
Super fresh sashimi ftw.
|
#4
|
|||
|
|||
![]()
Seared. Heat pan to medium-high, dip pieces of tuna in olive oil, cook on one side for about one minute. Finish.
|
#5
|
|||
|
|||
![]()
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
|
|||
|
|||
![]()
If you're just going to be putting it on a pan instead of grilling it, why bother with charcoal?
|
#7
|
|||
|
|||
![]()
Alton didn't use a skillet, he took a small grate and put it directly over the chimney.
One of my favorite things to do with fresh tuna is to sear it with a dusting of wasabi powder and salt. Then slice it thinly and serve over a sesame noodle stir-fry. |
#8
|
|||
|
|||
![]()
[ QUOTE ]
If you're just going to be putting it on a pan instead of grilling it, why bother with charcoal? [/ QUOTE ] I guess I had the details wrong, but can a household stove get even close to that hot? |
#9
|
|||
|
|||
![]()
No it can't.
I would say a standard home stove may get up to 400 degrees if you are lucky. Regular briquettes in a chimney like shown probably get to 600 degrees. Hard wood lump charcoal like Mesquite can get as high as 1400 degrees As for cooking, I try to sear as much as I can. If I have over 50 lb's of Tuna, I will smoke it at 225 or so for 4 hours or so using mild smoking wood such as pecan or almond. If I can get fruit wood even better. Then I vacuum seal them. They last quite a while. Makes the best Tuna sandwiches ever. Unfortunately we haven't had a good year recently. |
#10
|
|||
|
|||
![]()
[ 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" |
![]() |
Thread Tools | |
Display Modes | |
|
|