StevieD
March 31st, 2005, 11:47 AM
John's blurb on the front page about how good his tuna steaks were prompted me to post this.
Anyone whose experience with tuna is limited to the stuff in a can or a pouch has simply missed out on (in my opinion) one of the most delicious foods there is.
Here's a link to a recipe ("Chimey Tuna Loin") on the FoodTV website that my wife and I LOVE.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_19290,00.html
Keep in mind that to make this be fantastic, you might have to spend some money (I get fresh, sushi-grade ahi tuna at a local fish market, and it's usually about $16/pound. I've bought cheaper tuna at the same place, and it was still very good, just not "I've gone to heaven" fantastic).
The recipe is simple. If you get a chance, though, you should try to watch the "Good Eats" episode where I first saw this. It shows you exactly how you should cut the tuna into the right shape to get the best results. It's not complicated, but the recipe itself just doesn't tell you anything. You should basically end up with "chunks" of tuna about 2"x2"x4-6".
And if you get GOOD tuna, you want it RARE RARE RARE in the middle (like raw). It melts in your mouth.
Anyone whose experience with tuna is limited to the stuff in a can or a pouch has simply missed out on (in my opinion) one of the most delicious foods there is.
Here's a link to a recipe ("Chimey Tuna Loin") on the FoodTV website that my wife and I LOVE.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_19290,00.html
Keep in mind that to make this be fantastic, you might have to spend some money (I get fresh, sushi-grade ahi tuna at a local fish market, and it's usually about $16/pound. I've bought cheaper tuna at the same place, and it was still very good, just not "I've gone to heaven" fantastic).
The recipe is simple. If you get a chance, though, you should try to watch the "Good Eats" episode where I first saw this. It shows you exactly how you should cut the tuna into the right shape to get the best results. It's not complicated, but the recipe itself just doesn't tell you anything. You should basically end up with "chunks" of tuna about 2"x2"x4-6".
And if you get GOOD tuna, you want it RARE RARE RARE in the middle (like raw). It melts in your mouth.