SKIQUATTRO
New member
buddy of mine caught some very large tuna's on sunday out in the atlantic...i now have 3 very large pieces of raw tuna....what to do? grill, leave raw? i've never grilled/cooked tuna before
thx
thx
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buddy of mine caught some very large tuna's on sunday out in the atlantic...i now have 3 very large pieces of raw tuna....what to do? grill, leave raw? i've never grilled/cooked tuna before
thx
buddy of mine caught some very large tuna's on sunday out in the atlantic...i now have 3 very large pieces of raw tuna....what to do? grill, leave raw? i've never grilled/cooked tuna before
thx
I've tried many different tuna variations but they always leave me wanting this: coat with coarsely cracked pepper - grill on very high heat for no more than 1min/1st side, 30sec/2nd. Serve with wasabi and soy.
#1 Cut the Tuna into 1 to 1-1/2in thick steaks. Marinate the Tuna steaks for a couple of hours in a sealed container with some Tequila and some fresh lime juice (make the Tequila/lime ratio as your taste buds like) - grill usally about 3-4 minutes per side over a hot flame. The Tuna should be seared on the outside and in the center should appear essentially the same color/temp as a rare-medium rare steak
My 2 favorite cooked tuna recipes - most tuna I prefer raw as sushi
Both involve the grill
#1 Cut the Tuna into 1 to 1-1/2in thick steaks. Marinate the Tuna steaks for a couple of hours in a sealed container with some Tequila and some fresh lime juice (make the Tequila/lime ratio as your taste buds like) - grill usally about 3-4 minutes per side over a hot flame. The Tuna should be seared on the outside and in the center should appear essentially the same color/temp as a rare-medium rare steak
#2 Same tuna steak thickness. Marinate for a minimum of 2 hours - overnight works well too - in a mix of equal parts soy sauce and orange juice. Add 1/4 cup loosely packed brown sugar to the marinade. Cook the same way as the Tequila lime marinade tuna above - enjoy
#1 Cut the Tuna into 1 to 1-1/2in thick steaks. Marinate the Tuna steaks for a couple of hours in a sealed container with some Tequila and some fresh lime juice (make the Tequila/lime ratio as your taste buds like) - grill usally about 3-4 minutes per side over a hot flame. The Tuna should be seared on the outside and in the center should appear essentially the same color/temp as a rare-medium rare steak
Why would you even bother cooking this? It's already a ceviche from the acid in the lime and doesn't need to be cooked. Maybe a quick sear but you don't want to heat it to medium-rare.
I've tried many different tuna variations but they always leave me wanting this: coat with coarsely cracked pepper - grill on very high heat for no more than 1min/1st side, 30sec/2nd. Serve with wasabi and soy.
took a bit of advice from everyone.....zip lock bag with 3 good sized tuna ..
OJ
Tequilla
cilantro
salt
pepper
soy
let it soak for 12 hrs, got the grill to 500 degrees, 4 min on each side.....
ohhhhh mamma was it fantastic......
DONT over cook it...