Has anyone got any suggestion on eating Yellow fin tuna and is it good for sushi and sashimi ?
Scott
Scott love it !!! Lime ginger and a little soy mixed together does the trick , i couldnt be bothered cooking it as i feel it looses to much flavour once this is done. However if you do cook it cut your fillets remove the blood line cube it to about an inch or more sear in a hot pan on each side lightly dont over do it. It should be evenly pink through the middle.
There are a number of reciepts from here on it but i like to keep it simple.
Mick
Oh if you wanna share give me a yell
Its a great eating fish done almost any way steaks straight on the bbq are good. also a good fish to bake a larger chunk and its great in italian dishes
good itailian recipe chop some onion, capsicum and tomatoes into slices
get some sliced black olives and crush some gralic (not too much) and a few mixed herbs bit of salt and bit of pepper and some tomatoe paste.
Get a caserole dish put down a layer of onion tomatoe olives capsicum, a little garlic some salt, pepper and herbs, then paint a small amount of tomatoe paste on your tuna cut into pieces about half an inch thick
place a layer of the paste covered fish.
then repeat entire process till you have two layers of fish the put the same mix as on the bottom of the dish on top of the second layer of fish.
15-20 mins in the oven @ 160 deg c or until the fish is cooked. Yumm
Thanks Mick..you have convinced me..we will try it tonight with sushi ,sashimi and maybe even do some in numis...
Coucho sounds delicious particularly oven baked.
thanks
Scott
marinate some steaks in Honey, SOY, ginger and garlic. Chuck on a medium hot bbq plate. cook until flesh is still pink in the middle. Beautiful with a nice garden salad and a glass (or four) of crisp dry white. Also great cold on sangers the next day...or flaked through a tossed salad with thai dressing (peanut oil/light olive oil, couple drops sesame oil, fresh coriander and a little bit of mirin).
My favourite though is to chill it fresh, cut it into pieces about the size of a fifty cent piece and about 5mm thick, then dip in a mix of soy and wasabi paste and eat....no need to cook (this works for snapper, trevally, bream and many other fish as well....has to be fresh and chilled ASAP after capture.....culinary heaven.
Greg
Yeah Greg.. we tried some sashimi and the missus also rolled up some sushi....both were absolutely delicious and the tuna flesh ....well,definitely the best raw fish I have tried (usually use spanish mac)...Originally Posted by sleepygreg
I have not caught any for the last few seasons but certainly look forward to them coming onboard. They are the best fish for any of the Japanese raw fish dishes and as Gregsaid they go great as a Teriyaki style steak
A Proud Member of
"The Rebel Alliance"
We just mixed some wasabie ?? sauce with soy sauce, then dip thin strips in it and eat.
Dont put too much wasabie in as its fairly hot.
regards
eaten plenty of yellowfin over the years, one of the best and as simple as can be methods is to cut a nice piece (across the grain) about 1CM thick, clean the BBQ plate off untill it is spotless, get nice and hot, lightly Oil the Tuna, place on the plate, cook for a minute or so, flip it over and continue to cook untill it is just done, you can leave it rare if that's your thing, but if not, then cook it through while squezezing a bit of Lemon juice over it, serve with some Tomato and Onion Salsa (or your favorite Salsa) tastes delicious, also pretty good in egg and breadcrumbs, but cut into thinner/smaller bits so it cooks very fast.
great tip Noelm, if your going to cook it, dont cut it too thick or it will dry out to much if you like your fish cooked all the way through. I think fresh Yellowfin is one of the most versatile fish in the sea for cooking - or I should say eating. (though i have never tried it battered fish cocktail style.....think i would still prefer a white fleshed fish for that.......but i am open minded).
Cheers
Greg
they are fine as Fish Pieces, done it hundreds of times, they are certainly not extra White, but they do cook up OK, not Red like you would think. On the BBQ they are the best, cut just right and cooked fast with some Salt and Pepper and a squeeze of Lemon, easy as pie and tastes a treat, but remember a CLEAN BBQ plate.
Posting Permissions
Reply With Quote