Originally Posted by
Marley
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.