Fresh TuNa
Really Really gd Tuna recipe:
I hate fishy fish, but i like dhufish, pinks (all da gd stuff crumbed). And I do like canned tuna. But I hate tuna just crumbed or cooked because its about as fishy as fishy can get IMO. (if dat makes any sense)
Heres my mums recipe for making really good tuna similar to the stuff you get in the cans but fresher and really tasty and surprisingly not fishy.
(all values are aproximate)
STEP1
*take 2-3 kg of filleted and skinned tuna (we used the stripies caught on wensday but you could use others)
*1/2 cup of white wine vinegar
*1/2 cup white vinegar
*1/4 cup olive oil
*lemon pepper
Then marinate the fillets for a good 2-3 hours in the fridge (but not more as they will absorb too much vinegar)
after the fillets are marinated, take a large pot and make the same mix as the marinade (do not use the marinade make a fresh batch)
*then add a 1 cup of water (this will depend on the size pot)
*add olive oil
*salt
*lemon pepper
*3-4 bay leaves (apparently very important)
**then cook for 1/2 hour with the pot covered. (after 1/2 hour grab a taste see wt the texture is like, might need a lil more)
THE RESULT: Great texture and looks like it just came out the can
u can then make tuna salad, YUM!
garethgkr
Posts: 317
Date Joined: 16/12/09
*salivates*
*salivates*
Feral
Posts: 1508
Date Joined: 01/11/06
ok ive got fresh tuna but im
ok ive got fresh tuna but im a sh!t cook so your really not helping me much :)
Faulkner Family
Posts: 18082
Date Joined: 11/03/08
grab a slab of tuna removing
grab a slab of tuna removing the dark flesh, putting it on an oven tray with foil wraped around with a mixture of tomato , cucumber and some fresh lime or lemon bake that for half hour and hey presto you have a great meal served with mash, rice or chips.cucumber and tomato diced
RUSS and SANDY. A family that fishes together stays together
jonya masel
Posts: 133
Date Joined: 25/08/06
looks soo good might give it
looks soo good might give it a go just need to catch the fish!
hlokk
Posts: 4292
Date Joined: 04/04/08
I like fresh tuna steaks but
I like fresh tuna steaks but will have to try that method sometime to see how it comes out.
Tuna cooked in certain ways can come out pretty meaty (and without that fishy taste). Can cook it to come out almost like chicken. The best way I've ever had it was marinated in a bit of soy and rice wine then cooked on a low heat (will need to check specifics). Was SBT and on kebabs and was so moist, tender and delicious. You could really tell it was super fresh (no fishiness at all). Another nice way was sliced thin (sashmi sized pieces) in a tomato and fresh basil sauce with pasta.
A few tips for reducing the fishiness: iki or bleed, and put in an ice slurry (you're supposed to remove after a few hours and put on drained ice but not always the easiest to do). Cut away the really red bits (if any, depends on species). On tuna it's dark red and along the pin bones mostly. Also, don't use stripies :p
(I'm sure most of you guys know these tips but maybe new to someone?)
Auslobster
Posts: 1901
Date Joined: 03/05/08
Ice...
...probably the most important part. Obviously good to ice down any fish that you're going to eat but with tuna it's critical. They are warm-blooded and will actually start to cook themselves from the inside after dying, so it's best to chill them quickly.
I simply baste the steaks with an olive oil/lemon pepper mixture and then cook them (about 20mm thick) for a couple of minutes on each side...then removing from barbie with the middle still a bit raw. By the time you go to eat it it's done to perfection, with just the right amount of moisture.
It's a shame that the majority of people only know tuna from a can...done properly it matches up with anything IMO!
Paul H
Posts: 2104
Date Joined: 18/01/07
Nothing I like better than a
Nothing I like better than a blue fin tuna steak (maybe flathead or KGs as well). As above a must is Iki (killing) and bleeding them and getting them cold ASAP.
Haven't trieid it on tuna (and don't think i will but with fish that taste quite fishy cut some slices of orange and place (if cooking whole) in the stomach cavity and around the outside and bake in foil. This takes away most of the fishy flavour. I do this with Snapper and it comes out beautiful. Through in some tomato, capsicum, onion and anything else that takes your fancy and squeeze some lime juice around, add a bit of sea salt and pepper and bake till cooked.
mmmmmmm I'm hungry
Cheers Paul
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HuggyB
Posts: 2515
Date Joined: 03/08/08
Not for me.....
I reckon you butchered a perfectly good tuna!
But to each their own......
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till
Posts: 9358
Date Joined: 21/02/08
I'll dispute "perfectly
I'll dispute "perfectly good", the stripers are good bait and exercise, but thats about it.
NOHA
Posts: 914
Date Joined: 24/06/07
canned tuna
Most of your canned tuna is skipjack (striped) tuna
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till
Posts: 9358
Date Joined: 21/02/08
Its not mine =)
Its not mine =)
Northwest
Posts: 71
Date Joined: 06/03/08
each to their own.. totally
each to their own..
totally agree about bleeding, ice, and cutting out the darker bits of flesh!!! but stripies are all red meat and in my opinion need marinaiting.
biggerfish
Posts: 669
Date Joined: 02/03/09
tried your recipe tonight
tried your recipe tonight thanks for posting it it tastes great nice texture, salad and fresh tuna sandwiches tomorrow for lunch yum yum. Might add some diffrent spices and herbs make some diffrent flavours next time. stuff john west
Play hard fish harder
DhuBoi
Posts: 896
Date Joined: 25/05/09
we got 4 southern blue fin
we got 4 southern blue fin tuna today was the most amazing experience ever !! Full football size field of them n we were driving through thm n they were taking our lures insaneee
living is fishing
biggerfish
Posts: 669
Date Joined: 02/03/09
is great fun isnt it first
is great fun isnt it first summer with the new tub and cant believe how many tuna are out there is it always like that at one time they were following the boat as deep and far as u could see was tuna
Play hard fish harder