1 can tuna
1 tiny dollop of Hoisin Duck Sauce
a few splashes of soy sauce
seasame seeds
pepper

I find the added ingredients to be of almost negligible caloric value (probably about 30-50kcals overall), and the taste is great! The seeds supply a little crunch, the hoisin sauce is savory but sweet, and the soy sauce provides the added salt that goes really well with fish.

That's totally what you do to a sushi-grade tuna steak isn't it? Never thought of doing it to some Starkist...I'll have to give it a shot.

That's totally what you do to a sushi-grade tuna steak isn't it? Never thought of doing it to some Starkist...I'll have to give it a shot.

Yes, I think hoisin is popular with sushi-grade tuna...I hadn't thought about that myself.

For those that haven't tried hoisin, its only like 1.25 for a pretty large container of it and it is great on just about everything...I'll bet if you mixed it with some barbecue sauce it'd be great..oh man, I give myself so many great ideas when I write about food online :)

Another thing to note about sushi is that the wasabi they serve you is actually just horseradish with food coloring. Actual wasabi is unbelievably expensive and is far less harsh...it also comes from only 2 or 3 regions of the world, and the best is a very small forested area in Japan. Actual wasabi is really hard to come by, but if you get a chance to try it do it up!

Yes, I think hoisin is popular with sushi-grade tuna...I hadn't thought about that myself.

For those that haven't tried hoisin, its only like 1.25 for a pretty large container of it and it is great on just about everything...I'll bet if you mixed it with some barbecue sauce it'd be great..oh man, I give myself so many great ideas when I write about food online :)

Another thing to note about sushi is that the wasabi they serve you is actually just horseradish with food coloring. Actual wasabi is unbelievably expensive and is far less harsh...it also comes from only 2 or 3 regions of the world, and the best is a very small forested area in Japan. Actual wasabi is really hard to come by, but if you get a chance to try it do it up!


What?! Those shitheads...please tell me this stuff I've been using is the real deal. It comes in powder form out of a shiny metal cannister with Japanese writing all over it. If that's not wasabi, I don't know what is.

What?! Those shitheads...please tell me this stuff I've been using is the real deal. It comes in powder form out of a shiny metal cannister with Japanese writing all over it. If that's not wasabi, I don't know what is.

Chances are if the wasabi you buy is really expensive its the real deal. I haven't seen it sold very often, but I'll bet that a local oriental market would carry it...it looks like a weird green ginger root.

Here's a link http://www.cityfarmer.org/wasabi.html and some quotes from it...

"So called 'Wasabi' paste is also popular in North American and Japanese restaurants and sushi bars, but what is distributed as Wasabi paste or powder is mostly an imitation product based on horseradish, Chinese mustard and food colouring."

"What is Wasabi: The wasabi plant (Wasabia japonica, also incorrectly equated to Eutrema japonica), a member of the cruciferous family, is native to Japan and is traditionally found growing in or by cold mountain streams. The earliest cultivation of wasabi in Japan dates back to the 10th century. The grated 'rhizome' or above-ground root-like stem of this plant has a fiery hot flavor that quickly dissipates in the mouth, leaving a lingering sweet taste, with no burning sensation."

From what I understand recreating it in a greenhouse or whatever is VERY difficult as it needs really well balanced and specific conditions to survive (although that article says there are a few places its being cultivated in N. America). Also, the wasabi paste you get in restaurants certainly doesn't have a lingering sweet taste and it def. does have a burning sensation. Now you know, and knowing is half the battle!

Damn, that's a great idea! I like recipes to spice up the usually boring foods that are necessary in a cutting diet. I think I'll try this next week after I go shopping and put the tuna over a bed of brown rice!

What color is the sauce that you buy? I saw both Hoisin and Duck Sauce at the grocery store and they were different colors...

What color is the sauce that you buy? I saw both Hoisin and Duck Sauce at the grocery store and they were different colors...
I think either would work, and I think that hoisin is generally used as a sauce for duck that why I called it a duck-sauce...but whats listed as "Duck Sauce" is actually more of a glaze in my opinion, it should be orange and its probably full of sugar.
Hoisin is very dark black-brownish, similar in color to soy sauce. I think per tablespoon (which is a LOT) its like 50kcals.

Last night I broiled chicken w/ hoisin on it and sesame seeds...OMG was it good! I love how broiling gives you that nice crispy tastes, and hoisin doesn't run under heat as some products I've used have simply turned in to water under intense heat.

I think either would work, and I think that hoisin is generally used as a sauce for duck that why I called it a duck-sauce...but whats listed as "Duck Sauce" is actually more of a glaze in my opinion, it should be orange and its probably full of sugar.
Hoisin is very dark black-brownish, similar in color to soy sauce. I think per tablespoon (which is a LOT) its like 50kcals.

Last night I broiled chicken w/ hoisin on it and sesame seeds...OMG was it good! I love how broiling gives you that nice crispy tastes, and hoisin doesn't run under heat as some products I've used have simply turned in to water under intense heat.


I have a question... I grilled a TUNA STEAK with Sesame SEeds it was wonderful ..

THE QUESTION IS WHAT IS THE BEST TUNA STEAK TO BUY?? I NOTICED THAT some are higher in fat than others.. HELP ME !
THANK YOU :eat: :flex:

I have a question... I grilled a TUNA STEAK with Sesame SEeds it was wonderful ..

THE QUESTION IS WHAT IS THE BEST TUNA STEAK TO BUY?? I NOTICED THAT some are higher in fat than others.. HELP ME !
THANK YOU :eat: :flex:
Well, I don't know if there is a "best" but there is a difference between the type of fish...Albacore tuna steaks are going to be the highest in fat (but keep in mind this is nearly entirely GOOD fats!), followed by yellowfin, bluefin, and bonitos. I would strongly recommend asking your fishmonger which would be the leanest...

Also, (I could be wrong but..) if memory serves cutting with the grain of the fish will make it very difficult to eat (as with almost every cut of meat...for those of you wondering why your steak was chewy chances are you didn't cut against the grain!). Make sure your fishmonger cuts your tuna steak against the grain (opposite direction of the marbling) for the best possible cut...again, thats a question I would ask your fishmonger (hehe, if they don't know..find a new monger).

THANK YOU ..
GOOD INFO.. I will have to check out fishmonger!! :tucool:

Wow, was that good!

I didn't have any sesame seeds handy, so I put just a touch of seseme oil in for flavor enhancement. This is a kick a$$ way to have canned tuna. I mixed it this morning in a baggie and took it to work for my mid-afternoon snack with a couple Wasa crackers.

Great flavor. Nice post!

Wow, was that good!

I didn't have any sesame seeds handy, so I put just a touch of seseme oil in for flavor enhancement. This is a kick a$$ way to have canned tuna. I mixed it this morning in a baggie and took it to work for my mid-afternoon snack with a couple Wasa crackers.

Great flavor. Nice post!
Thats awesome, I LOVE!! to hear that others try my recipes. I've entered a few recipes in recipe contests and my retirement goal is to be a head chef at my own B&B...so I really enjoy just knowing that others TRY! my creations :)! Thanks man!

Thats awesome, I LOVE!! to hear that others try my recipes. I've entered a few recipes in recipe contests and my retirement goal is to be a head chef at my own B&B...so I really enjoy just knowing that others TRY! my creations :)! Thanks man!

Just tried the recipie myself and it was great!! Really great recipie to mix in to give new life into the normal tuna I have been eating. Thanks for the recipie. I look foward to the next one!!

Just tried the recipie myself and it was great!! Really great recipie to mix in to give new life into the normal tuna I have been eating. Thanks for the recipie. I look foward to the next one!!
haha, I just ate it for myself too just before I read this post :)!

Thats awesome, I LOVE!! to hear that others try my recipes. I've entered a few recipes in recipe contests and my retirement goal is to be a head chef at my own B&B...so I really enjoy just knowing that others TRY! my creations :)! Thanks man!

What's a B&B--"bar" and something else?

man thank you for this post.

i always wanted to find a way to make tuna taste really good without mayo... without upping the cals or screwing it up for a cutting diet.

can all these ingredients be bought at walmart?

B&B - bed and breakfast.

Sort of a little mini hotel in your house kinda thing.

man thank you for this post.

i always wanted to find a way to make tuna taste really good without mayo... without upping the cals or screwing it up for a cutting diet.

can all these ingredients be bought at walmart?
I'd say they can all be purchased at any grocery store...Wal-Mart will probably have all of it if it has a grocery connection, but at least here the "oriental" section of Wal-Mart is like rice, more rice, wasabi, and more rice...so I don't really know.

Yah, a B&B is like a mansion-esque house with just a few rooms where people get a very nice room for the night along with a few fine meals included in the price...usually its for couples or those wishing to avoid large hotels...lots of them have themes or they're in "quaint" areas.

Sounds good! I'll try this tomorrow.

I'm tired of my tuna + tabasco combination.

Sounds good! I'll try this tomorrow.

I'm tired of my tuna + tabasco combination.
Forget the tabasco dude, try Sriracha. Tabasco is high on heat but low on spice and flavour...Sriracha is SUCH a better combination of heat and spice.

Forget the tabasco dude, try Sriracha. Tabasco is high on heat but low on spice and flavour...Sriracha is SUCH a better combination of heat and spice.


I'll have to try that, too. I accidentally broke my tabasco bottle yesterday. (don't ask)

My version of a great-tasting tuna:

Add some hot sauce + a tsp of ff mayo + a tsp of dill spice = MMM MMM GOODNESS!!! :drool:

My version of a great-tasting tuna:

Add some hot sauce + a tsp of ff mayo + a tsp of dill spice = MMM MMM GOODNESS!!! :drool:
Ever tried real dill?

Dill+Chives...thats bomb.

I'll have to try that, too. I accidentally broke my tabasco bottle yesterday. (don't ask)

Dude, how in the world did you break your tobasco bottle?

Sorry...I just had to ask...I am actually curious because those are pretty sturdy glass containers.

Dude, how in the world did you break your tobasco bottle?

Sorry...I just had to ask...I am actually curious because those are pretty sturdy glass containers.


I wasn't really paying attention to what I was doing and I grabbed it off the coffee table and flipped it up in the air to myself. I went to catch it and didn't get a good grip on it. :o

They are definitely sturdy though, the bottle didn't shatter or anything. The thick bottom piece separated from rest of the bottle and that's about all the damage that was done. (Oh, that and the huge red lake of fire on my floor and wall. :lol: )

It was a pretty weird moment. One of those where you think to yourself "Hmm, what will happen if I don't catch this?" while the bottle is in mid-air and then it happens. Ah well, thankfully it cleaned up easily and I have a new (PLASTIC!) bottle of Sriracha in its place. :lol:

I've been just shaking on cayenne pepper (lots) and Ms. Dash herbal blend and stirring and it tastes good- like blackened tuna.

I like your idea too and will try that one- maybe minus the duck sauce.

the ducksauce (Hoisin) is KEY!!! I'm tellin' ya, you gotta try that stuff...its only like 1.50 for a big bottle of it, and its just delicous and a great consistency.

Also, if you want it to taste "blackened" try liquid smoke :)

i will defintly try this tommarow im tired of my tuna and mustard combo so hopefully this will liven it up

i will defintly try this tommarow im tired of my tuna and mustard combo so hopefully this will liven it up
It gets my stamp of approval :)

Forget the tabasco dude, try Sriracha. Tabasco is high on heat but low on spice and flavour...Sriracha is SUCH a better combination of heat and spice.


Siracha, yum!!

My favorite version of Fiery redness of spice.

Wait a sec, you don't have to cook this??? Just mix it together and you're done?

I read in an article in yesterdays newspaper that eating canned tuna on a regular basis can be deadly from all the mercury and other crap that is getting into the ocean.

I love canned tuna ,its quick convienent and one of the best bb foods up there, has anyone else heard of this problem?

I read in an article in yesterdays newspaper that eating canned tuna on a regular basis can be deadly from all the mercury and other crap that is getting into the ocean.

I love canned tuna ,its quick convienent and one of the best bb foods up there, has anyone else heard of this problem?

Eating canned tuna on a regular basis is not a problem. Thats just typical news reporting. If there is anything that is high in mercury, i think it is shark. But then again, thats just what i "heard".

Last month, i think it was the channel 7 news here in LA, did a quick feature on a new diet...the milk diet. They said a recent study showed people on a high milk diet lost something like +10lbs in the course of a year. That was pretty much the extent of the information given....ridiculous.

I dont understand how one specific fish in the ocean could have a warning on it of too much mercury... Wouldnt that be true for all fish atleast in the waters wherever tuna is...

Anyway, these are some great recipes! Im not a big fan of tuna, but all the good in it is just too much to pass up.

The way I normally prepare my tuna now is just mix it with some baby shrimp (costco sells a pretty decent sized bag for lik $7), a couple dabs of fat free ranch, mash together, and then I toss it on some whole wheat bread with a sprinkle of shredded cheese and grill it. It turned out to be pretty darn good!

Thanks LemonSong! This is my new favorite way to eat canned tuna. I also tried it on my mix of chicken breast and brown rice for lunch - works great!

Wow, I was surprised to see a thread of mine still goin' strong after 9 months! Glad someone likes that recipe, I still make it too!