How are your preparing it besides sashimi style. There's so much this year need some new options. Thanks. Wes
Printable View
How are your preparing it besides sashimi style. There's so much this year need some new options. Thanks. Wes
Green
Sashimi, sushi, grilled, kabobs, baked, ceviche, smoked..........recipes are endless.
Or if you can't manage to eat it all, send some this way.....can't get enough of that fine tuna.
TTFM
shabu-shabu
Blackened Ahi Tuna. Keep it simple.
DR
I ended up just canning most of what I caught, and it's sooooo good. Two loins still in the freezer for sometime late winter or early spring. Something I always wanted to do, though not necessarily with bluefin, is an open-faced tuna tamale. The tuna is far too delicate to withstand the steaming of the masa so I would use a banana leaf (for flavor) to "fill" the tamale and to create a separating point for later "stuffing". Maybe coat the leaf with some of the chili sauce for a bit of color and flavor, wrap in a corn husk and steam it. Serving it would be simply opening the tamale and spreading open the halves. Toss the banana leaf. Place the seared tuna loin across the middle and serve wet/smothered with fresh New Mexico chili sauce, maybe a little creme fraiche. Red rice on the side.
Sounds delicious :Envious:Quote:
Originally Posted by Marley
if you have too much BFT, here is an idea that i am sure would help..... send some to me :D
Order some smoked bacon from Mahogany Meats in Bishop. Wrap bacon slices around a some nice thick bluefin steaks and throw it on the barbeque....
Don't use just any bacon, it's just not the same.
I have smoked a bunch of bluefin...the toro part smoked melts in your mouth...im thinking of making some smoked bluefin tamales...let all that salty..smoky goodness steam into the masa...worth a shot..could end up tasting like a leather plier sheath soaked with wd-40...never know til u try...