Does Anyone know how to, or have a recipe for yellow fin tuna?!
Does Anyone know how to, or have a recipe for yellow fin tuna?
I have some frozen yellow fin tuna...unfortunately Not sushi grade, so I was advised to eat it cooked. So does anyone have some kinda of recipe or tips to cook it? does it have to be completely cooked?
Answers:
This is the best recipe I know, be sure not to overcook.
Allow tuna to thaw completely.
Make a marinade of soy sauce, honey and wasabi powder (you can use the past if you have to but it doesn't coat the meat quite as well. Powder is available in most high end grocery stores in the oriental section). The ratio of honey to soy sauce should be 1 to 3 (ex. one tablespoon honey to three tablespoons soy) Adjust the wasabi to taste.
Allow thawed tuna to marinate in liquid for 30 minutes to an hour.
Roll marinated tuna in sesame seeds to coat.
Heat grill as high as you can get it. The best method is to light lump charcoal in a "chimney". When coals are glowing red and fire is gone, place a grill over chimney and place tina directly on grill. Cook 1-2 minutes on each side. If in doubt, err on the side of too little time on grill rather than too much.
Slice thinly and serve with soy sauce and wasabi (not the one you used to marinade).
yellowfin tuna steaks
extra-virgin olive oil
Salt and fresh ground black pepper
Preheat grill to high heat.
Rub olive oil over each steak and season with salt and pepper. Transfer steaks to grill and cook for 2 to 3 minutes per side for rare. Cook 4 - 5 minutes per side for medium. Place in the refrigerator to make the slicing easier.
If it is not sushi grade, you can still eat it rare. Just cook as suggested above. Just don't eat it raw.
Gather the following items:
2 6-8 oz fresh yellow fin tuna steaks.
(Regular tuna if in a pinch)
2 Tbs Olive Oil
2 Tbs sherry-wine vinegar
2 tsp basil
2 tsp. fresh cracked black pepper
2 cloves fresh ground garlic
Juice from 1/2 lime
salt to taste
Yellow Fin TunaRinse the tuna steaks and pat dry with paper towels. Place all ingredients into a plastic bag and mix thoroughly. Add the tuna steaks and allow to marinate 2 hours in refrigerator turning occasionally. Heat grill to medium heat. We suggest using a grill topper to reduce sticking to the grilling grate. Cook to medium-rare to medium. Don't over cook!
Enjoy!
The general rule is 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F.
If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time.
Fillets less than 1/2 inch thick do not need to be turned during cooking.
Fish cooks quickly. Do not overcook.
Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.
Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high fat ingredients.
you can give it a grill, marinate it in soy sauce with lemon. surely in the Philippines, it can be cooked in soup of tamarind base with green leafy vegetables.
I love tuna steaks! I make them very often for my busy lifestyle.
I marinate them with a little oil, salt, pepper, garlic, fresh herbs, red wine
Heat a skillet to med. heat.
Cook on each side for just about 5 minutes.
I like it medium cooked.