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Thread: Yellowfin Tuna page

  1. #1
    DiabetesCanKissMyButt's Avatar
    DiabetesCanKissMyButt is offline Senior Member
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    I've got 3 wild yellowfin tuna steaks for tomorrow's dinner. Anyone got a good recipe?


  2. #2
    Hunter of the Shield's Avatar
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    Eat it raw.


  3. #3
    Lovestoclimb's Avatar
    Lovestoclimb is offline Senior Member
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    Personally, I'd BBQ that thing until medium and then slather some butter on there!


    Or...


    Wrap it in bacon :P

    I grok, therefore I am.

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    cmw45's Avatar
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    Pan seared with the middle rare. Squirt some lemon juice on it while cooking. Sprinkle a little basil = awesome.


  5. #5
    DiabetesCanKissMyButt's Avatar
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    I won't be eating it raw.


    LTC- wish I had a BBQ cuz that sounds pretty good.


  6. #6
    Lovestoclimb's Avatar
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    You could probably accomplish something very close using the broiler in your oven.

    I grok, therefore I am.

  7. #7
    chocolatechip69's Avatar
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    Or a ribbed cast iron pan heated very well.


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    http://allrecipes.com/Recipe/Wasabi-Yellowfin-Tuna/Detail.aspx


    That recipe looks promising, with a few substitutions like wheat-free tamari and regular mayo...I keep some of those ingredients on hand, like the tamari, rice vinegar, and wasabi (actually it's kinda old...), but not chinese 5-spice powder. It's a start though!


    Ooh I just found this one though, and it looks even better!


    http://elise.com/recipes/archives/001681seared_ahi_tuna.php


    Let us know how it turns out, I've been thinking of getting tuna steaks just as a different thing to eat sometime!

    You are what you eat,
    and what you eat eats too - Michael Pollan


  9. #9
    DiabetesCanKissMyButt's Avatar
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    Okay this is what I ended up doing:


    Seared it in my cast iron pan in sesame oil with garlic and grated ginger. I took a nibble (still waiting on the kale to finish) and it's delish! I plan on smothering it in kerrygold butter. I am SO excited I can hardly wait.


  10. #10
    Lovestoclimb's Avatar
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    Primal Blueprint Expert Certification


    I can't help myself and I apologize in advance...


    Ribbed cast iron for her cooking pleasure.

    I grok, therefore I am.

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