FenderBender

Clay, I'm not ashamed to call myself a "tuna whore" as long as it gets me my fix!:letsdrink

FishnLane

Are you kidding me?? the sharks won't even take Jack C.

but you have me on the drooling side. looks terrific. Now fessup. Really??

Clay-Doh

Swear to god! The actual jack crevalle picture is in my photo gallery! And to protevt the rights of the innocent, I will say no names, but another forum meber, who does a LOT of tuna fishin, tried it, and his exwife and son, and the son and ex finished off the rest of the plate!

It taste actually almost kinda "beefy", like rare prime rib, and a cross with tuna.

If I catch another I'm eatin it again!

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PensacolaEd

You can also buy the wasabi powder and make your own paste - here's a tip for making a great dipping sauce when you don't have wasabi. Take a tin of Coleman's yellow mustard - the powdered stuff. Put a couple small spoons of it in a small bowl, slowly mix in a little cold water until it becomes a thick liquid (like gravy). Now, cover the bowl with a smallplate, and let it sit. Just before you're ready to eat, add the paste to soy sauce just like wasabi and stir it in well. Careful - the longer you let it sit covered, the hotter it becomes. Make a great "traditional"dipping sauce for sashimi or cooked tuna

Now you can add your wasabi paste directly to the fish, add a slice of pickled ginger and some shredded daikon root, then dip it in this sauce. You've heard of those foods supposed to "put hair on your chest"?,......well, this will take the hair off.

Also - if you like sashimi or raw/rare tuna, you may want to try to make "poke" (pronounced pokey), which is marinated raw cubes of tuna with spices and usually some type of seaweed. Here's a pretty good recipe - you may have a tough time finding the inamone (kukui nuts):<BLOCKQUOTE><H3>Straight Hawaiian-Style Inamona Poke</H3>1 pound very fresh raw aku, ahi or other fish, in bite-sized cubes

1/2 cup chopped limu kohu (red seaweed) (I also like Ogo - which is crunchy purple seaweed)

1 teaspoon inamona (roasted, crushed kukui nut)

1 red chile pepper, minced

Salt to taste </BLOCKQUOTE>

Rinse and chop limu. Combine all ingredients. Makes 12 1/4-cup servings.

Here's another:<H2>INGREDIENTS</H2><UL><LI>2 pounds fresh tuna steaks, cubed <LI>1 cup soy sauce <LI>3/4 cup chopped green onions <LI>2 tablespoons sesame oil <LI>1 tablespoon toasted sesame seeds <LI>1 tablespoon crushed red pepper (optional) <LI>2 tablespoons finely chopped macadamia nuts </LI>[/list]<DIV id=floatbox><DIV id=floatboxpadding><DIV id=recipeactionbox><DIV class=raised><B class=top><B class=b1>[/B]<B class=b2>[/B]<B class=b3>[/B]<B class=b4>[/B][/B]<DIV class=boxcontent><DIV id=recipeactionboxheader>

DIRECTIONS</DIV></DIV></DIV></DIV></DIV></DIV><DIV class="recipe centercontent" style="BORDER-TOP-WIDTH: 0pt; MARGIN: 0pt 0pt 15px 8px">

1. <LI>In a medium size non-reactive bowl, combine Ahi, soy sauce, green onions, sesame oil, sesame seeds, chili pepper, and macadamia nuts; mix well. Refrigerate at least 2 hours before serving.</LI>

</DIV>

Once you try it, you'll be hooked.



Ed

Clay-Doh

And on that I used a hotIndian curry paste.

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Clay-Doh

Oh man Ed that sounds GOOD! I love that seaweed salad you can et at Joe Patties, with the sesame oil in it? Never thought of marinated raw tuna in it! Gonna try that! thanx

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duckhuntinsailor

Thanks, I'm gonna be cooking some more up on Friday, for my hillbilly brother back in Arkansas. I'll definately go more rare. Stuff cooks up super fast. Yall, have a good Thanksgiving.

ReelDuel

Can anyone say SASHIMI take the loin out and thiny slice it then dip it COLD RAW in a mixture of wasabi and soy sauce. This is the best!!!! Or get a sushi mat and rce and invent a new "Suchi Roll" to serve to your friends. It is not hard to do. Just add the things you like to the roll and no one will even know it is RAW TUNA

Bones

I cooked up some tonight that a friend caught and it was gooood. I gave the triangle shaped pieces a heavy covering of coarse ground black pepper and seared them in some peanut oil.

For a topping I mixed up a couple tablespoons of soy sauce, 4-5 tablespoons of honey, and added 1/4 - 1/2 teaspoon freshminced ginger. Warm it up and allow it to reduce just a bit. Drizzle over fish or put on the side.

I first had the sauce on Yellowfin up in VA. Never got the recipie but after experimenting, this is pretty close. Just adjust for taste, I like it a bit sweeter and usually add more honey.