I have some frozen tuna steaks (ahi). I have no ideas to prepare them. What do you recommend?
DL EPICURE: I have some frozen tuna steaks (ahi), how should I cook them?
by Anonymous | reply 19 | April 25, 2021 4:50 AM |
something delicious. Can be simple too?
by Anonymous | reply 1 | April 20, 2021 12:22 AM |
Thaw, coat with coarse black pepper, and sear. Serve with a sesame ginger sauce
by Anonymous | reply 2 | April 20, 2021 12:23 AM |
How about a miso glaze with mirin/ginger/brown sugar?
Or miso butter.
Figuring if you have ahi, you might have miso paste.
by Anonymous | reply 3 | April 20, 2021 12:25 AM |
Seared on high heat with black peppercorn and sesame seed.
by Anonymous | reply 4 | April 20, 2021 12:27 AM |
Chop it up into cubes and make poke.
It's a raw dish, by the way. And fairly easy to make.
Take the fish, cut into cubes, add sea salt.
In a separate bowl, mix soy sauce, chinese oyster sauce, sesame oil, chopped green onions, and chopped white onions.
Then pour the sauce on to the fish and combine well.
Garnish with toasted sesame seeds.
You can put the fish on top of a plate of steamed white rice, if you wish.
It's fast, easy and healthy.
by Anonymous | reply 5 | April 20, 2021 12:29 AM |
The recipe at R5 is just one version of poke.
There have been so many variations on it since first being introduced, and now you can pretty much do anything with your fish.
Here's a nice little bowl.
by Anonymous | reply 6 | April 20, 2021 12:34 AM |
This one with mango and avocado looks amazing.
by Anonymous | reply 7 | April 20, 2021 12:35 AM |
Just give them to the cat.
by Anonymous | reply 8 | April 20, 2021 12:35 AM |
Oh, you can also top your fish with a nice spicy sauce which is easy to make.
Just get some mayonnaise and sriracha and mix it together. Then use a squirt bottle to add the aioli to your fish.
by Anonymous | reply 9 | April 20, 2021 12:39 AM |
How thick are your steaks, OP? I'd say sear them on both sides and leave the middle pink.
After that, make a composed (Niçoise-type) salad with vinaigrette (DIY), olives, hard-boiled eggs, etc.
by Anonymous | reply 10 | April 20, 2021 12:40 AM |
how do you make a nicoise type salad? Your version? I just brought Yukon gold potatoes.
by Anonymous | reply 11 | April 20, 2021 12:54 AM |
Don't make poke unless you've got sushi-grade frozen fish.
by Anonymous | reply 12 | April 20, 2021 1:02 AM |
Thinking on a cast iron sear.
Either go Italian or Japanese with it (tuna Takaki). Problem with the Japanese version is I need to buy some stuff. I love Tuna Takaki. But what do you serve with Tuna Takaki?
I do not know. if I sear it and go Italian, I need a sauce or something. I can serve with roasted potatoes and a simple green salad,
by Anonymous | reply 13 | April 20, 2021 1:22 AM |
I love Tuna Takaki. Never made it. What do you all recommend?
by Anonymous | reply 14 | April 20, 2021 1:22 AM |
[quote] how do you make a nicoise type salad? Your version? I just brought Yukon gold potatoes.
Potatoes sound great. Here's Ina Garten's way.
by Anonymous | reply 15 | April 20, 2021 1:37 AM |
Here's Ina Garten's vinaigrette recipe / demo.
by Anonymous | reply 16 | April 20, 2021 1:37 AM |
r2 Shesheme ginger shauce?
by Anonymous | reply 17 | April 20, 2021 1:44 AM |
Be very careful with the defrosting process or you may have a nice case of food poisoning!
by Anonymous | reply 18 | April 20, 2021 1:58 AM |
bump this thread.
by Anonymous | reply 19 | April 25, 2021 4:50 AM |