Yellow Fin Tuna

[welder]

Whats your faverite way to cook your YFT .

Lester

[Prodigal Son]

Fresh and rare...what you do beyond that is fine as long as you don't put too much on it to mask the flavor.

[welder]

Help me out here, what do you put on it and are we cooking on charcoal and do we just leave grill marks on each side or is there a time limit at high heat ?

Lester

[oceans brew]

Charcoal not a good way to cook tuna... unless you get it smoking and i mean smoking hot white hot and consentrated to a small area a big grill doesnt work well... high heat fast time is best for tuna to get a nice ring of dark out side then tan then nice and red center... lots of salt outside and little pepper before cooking or blackening season instead if thats what you are into not for me though... last but not least slice thin across those grains with very very sharp knife makes all the difference when rare ... sauce wise anything goes as long as its light with a little heat and salt content... i can post one of my personal sauces tomorrow when i find my notebook from my other restaurant.

[yellowfin]

Yellowfin, my favorite fish.. Wasabi panko encrusted tuna is to die for.

2 cups of wasabi powder and add water to thick paste. Take half a loin and roll tuna in paste until you have a thick covering, Then roll in panko. Flash fry in deep fryer for 30 seconds.

Eat with dipping sauce: one cup of sesame oil, one cup of rice wine ving, one cup soy sauce, one cup of olive oil and one cup chopped ginger, add 1 tbsp minced garlic, 1 red bell pepper diced, 1 cup chopped scallions and 1 cup chopped ginger.

then enjoy. serve with ginger carrot rice. If anyone wants that let me know.

[Prodigal Son]

Originally Posted by yellowfin

If anyone wants that let me know.

Yeah I want that, if by 'that' you mean some TUNA

[yellowfin]

By that I mean the recipe for the rice.

[Prodigal Son]

Yeah I know, but I'm hungry and tuna sounds much better than a rice recipe

[SKEETERMAN]

Light white wine, lemon juice and capers reduced with whole butter is a nice choice for tuna. Light, simple and easy to make. The Italians add some pureyed anchovies to this same sauce but you can leave them out if you dont like the flavor.

[welder]

Sounds like we need to have a TUNA COOK OFF .

I will be the official taste tester.

Lester