NorthWest Kayak Anglers
Not Necessarily Kayak Fishing => Recipes => Topic started by: Rory on February 15, 2013, 02:54:23 PM
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My gf is the real magician...but I posted it here:
https://www.evernote.com/shard/s236/sh/03febfc9-ed1b-4fa5-9ec0-aac780193acd/ca8db86f463eccba9416a064b7582955 (https://www.evernote.com/shard/s236/sh/03febfc9-ed1b-4fa5-9ec0-aac780193acd/ca8db86f463eccba9416a064b7582955)
I'd love to hear what your guys' fav tuna recipe is!
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That look very tasty, gonna give it try. Thanks
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Here's my sesame tuna recipe
tuna loins (season with salt)
mix Kewpi mayo and wasabi paste to your level of wasabiness
paint loins with above mayo
roll in toasted sesame seeds
pan sear, in a neutral oil, all sides (don't overcook!!! I like leaving the center just warm)
rest and slice (an electric knife works perfect)
add yozu to thin leftover mayo/wasabi mix to create a sauce to drizzle over slices
serve over buckwheat soba noodles tossed with a rice vinegar/sesame oil green onions and minced garlic marinade
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Omnomnomnom. I'd eat that! If I ever get the chance to catch tuna I'm just going to have some soy sauce ready and i'm just going to bear grylls the living piss out of it. Survival sashimi style!
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Pelagic-I am gonna make that happen! This weekend.
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Since fresh (i.e. not canned) tuna is only eaten by me in my house, I'll probably have to wait until SWMBO takes the kids somewhere before I try out Pelagic's recipe. Plus, I'm pretty sure I'm the only one that likes wasabi.
Rory - You had me interested with yours right up until the mustard. That is one flavor I have never been able to enjoy.
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YUUUMMM i'm gonna have to try that, thanks for sharring ;D...A favorite of mine is to marinate the loins in teriyaki sauce for about an hour, wrap it in bacon ( partially cook bacon first ) then put it on the BBQ hot and fast, you just want to sear it not over cook it. Its truely amazing
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Think this would work with rockfish or ling?
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Think this would work with rockfish or ling?
You can always try. That being said, sesame and pelagic fish seem to go good together and the flavors are complementary. For rockfish and lingcod, it seems to me the sesame would be overpowering.
-Allen
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My tuna favorite is quick and simple.
Marinade 1" thick tuna steaks in a good Italian dressing, or even a Raspberry Vinaigrette for at least an hour (thawed).
Fire up the Foreman Grill and let it get HOT.
Slap each drippy steak on the grill kinda close together so you can do 4-6 at a time.
Close the lid, and cook 2 mins and no longer.
Remove from the grill and let rest 5 minutes, and serve with salad, mashed potatoes, or green beans and corn with butter, season salt and pepper.
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I have to admit... I'm not sure I like a rare... at all, tuna steak. Maybe I've just never had a good one. I like them when they are cooked all the way through. :)
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I have to admit... I'm not sure I like a rare... at all, tuna steak. Maybe I've just never had a good one. I like them when they are cooked all the way through. :)
I'd suggest you avoid sushi and sashimi. Raw is the point.
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Yah - I've tried both multiple times... I just don't find enjoyment in it like I do fully cooked food.
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That sounds awesome Insayn! The best ahi I had was in Hawaii. It was wasabi crusted ahi. Raw is definitely the way to go for some fish.
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