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AHI Tuna

 
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ClayBBQ
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Joined: 05 Dec 2006
Posts: 459
Location: Wixom, Michigan

PostPosted: Wed Apr 13 11 7:52 am    Post subject: AHI Tuna Reply with quote

I know seared only! But how? Iron skillet? You tell me I have a 1/2 lb good tuna to impress my wife with!
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Awning Guy
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Joined: 23 Aug 2008
Posts: 760
Location: Riverside Ca.

PostPosted: Wed Apr 13 11 8:38 am    Post subject: Reply with quote

Not sure if this is correct but I season it and et it get room temp. Get my grill or cast iron skilet real hot and cook it for less then a minute or until it cooks about 1/4" in, then flip to another hot spot and repeat. This is based on a 1" or more thick cut.

Like I said, this could be wrong but its how we roll. Cool
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232mako
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Joined: 27 Apr 2010
Posts: 266

PostPosted: Tue Apr 19 11 2:59 am    Post subject: Reply with quote

I saw this a while back it may be of some help.

http://www.foodnetwork.com/recipes/alton-brown/chimney-tuna-loin-recipe/index.html
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Inner10
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Joined: 30 Apr 2010
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Location: Ottawa, ON

PostPosted: Tue Apr 19 11 3:05 am    Post subject: Reply with quote

Grill it as hot and fast as you possible can. Or eat it raw.
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cwersch



Joined: 30 Mar 2011
Posts: 3

PostPosted: Thu May 12 11 11:47 am    Post subject: Reply with quote

i soak it in teryoki(sp) throw on a little salt and pepper and thorw in in a cast iron skillet with a little olive oil bot 1/8th in or so for about a min and 1/2 a side comes out awsome
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chefgerrard



Joined: 17 Aug 2011
Posts: 2

PostPosted: Fri Sep 16 11 6:06 am    Post subject: Reply with quote

i agree with inner10, raw is the way to go.
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roxy
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Joined: 29 May 2005
Posts: 9325
Location: Oro Station, Ontario

PostPosted: Fri Sep 16 11 6:40 am    Post subject: Reply with quote

If god had of wanted us to eat fish raw.. he would not have let us create fire..

Just saying.
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Pit Boss
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Joined: 04 Sep 2008
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PostPosted: Wed Oct 12 11 3:30 am    Post subject: Reply with quote

Roxy, I find it strange that a real food guy like yourself doesn't like raw fish. Do you do carpaccio or beef tartar?
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roxy
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Joined: 29 May 2005
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Location: Oro Station, Ontario

PostPosted: Wed Oct 12 11 7:35 am    Post subject: Reply with quote

Pit Boss wrote:
Roxy, I find it strange that a real food guy like yourself doesn't like raw fish. Do you do carpaccio or beef tartar?


I dig a nice Carpaccio but not so fond of Tartar. I would not offend you if you laid it out before me as a dinner guest but I would not order it off a menu even if you were paying. Wink

I like beef nice and rare but and can eat tenderloin almost blue. For me its the raw fish thing and I have tried a couple different fish more than a few times in different ways in their raw state but just cant get on to the mouth feel.

As my wife is Swedish I have worked real hard to get onto eating Grav Lox as this is a mainstay of any Holiday table.

Besides.. that is why God let us create beer batter.. Laughing
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