Albacore recipes?

[Mueske]

A woman I work with just gave me several packages of tuna that her non-fish eating husband caught. Any suggestions on preparing this? As much as she plans on giving me I'll be able to try several different varieties. FYI-Her husband is going after salmon next year and is apparently quite good at catching fish. I'm going to have to get a bigger freezer!

Kevin

[SilverLakeBoy]

These tuna burgers are pretty awsome but that albacore tuna is very good just seared medium rare and a splash of soy sauce before serving.

TUNA BURGERS WITH GINGER MUSTARD GLAZE:

Ginger-Mustard Glaze:
1/3 cup teriyaki sauce
2 teaspoons minced ginger
1/2 teaspoon minced garlic
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon white wine vinegar
Tuna Burgers:
1 1/2 pounds yellowfin tuna, free of any skin or gristle
2 teaspoons minced garlic
3 tablespoons Dijon mustard
1/2 teaspoon cayenne
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
4 fresh hamburger buns with seeds
1/4 cup Japanese pickled ginger, optional

Make the glaze: Combine all the glaze ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. Strain through a sieve and reserve in a warm place until tuna burgers are cooked. (The glaze can be prepared up to 2 days ahead and stored, covered, in the refrigerator.)
Make the burgers: Grind the tuna in a meat grinder or chop with a large sharp knife to the texture of hamburger meat. (Do not use a food processor, which will shred the tuna rather than chop it.)

Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt, and pepper. Mix thoroughly. Divide the tuna into 4 equal portions. Using your hands, roll each part into a smooth ball and then flatten into a compact patty.

Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare, 3 to 4 minutes a side. Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze. Garnish the burgers with equal amounts of pickled ginger slices.

[bart simpson]

Mix a tablespoon of olive oil with a couple of tablespoons of dry vermouth. Add 1 clove of garlic minced and some chopped green onion and some chopped fresh basil - maybe 2 green onions and a tablespoon of the basil. You can add some red pepper flakes if you want to kick it up a bit.

Marinade the tuna in this mixture for 1 or 2 hours then grill. As you're grilling brush some of the marinade onto the fish. DO NOT overcook tuna! About 4 or 5 minutes per side is about right for a 3/4 inch thick tuna steak over medium hot coals.

I'm typing this from memory from a recipe I found on the net awhile back so there maybe some seasonings that I missed but this still should give you a good base to start with.

Grilled tuna is awesome.

nick

[Mueske]

Thanks fellas! I'm going to have to spend a fortune buying most of the ingredients but I should give those recipes a whirl. Too bad you're not a little closer as I'm running out of freezer space. These steaks sure look tasty.

Kevin

[Swamp Scooter]

Mueske,

Where are you located at. I would drive a good way for fresh tuna.

Another way which is great is to season it with a little seasame seeds and maybe some soy and worchestershire and pepper.

Then sear it on all sides in a hot pan with some sesame oil. slice it and enjoy with some wasabi paste and pickled ginger.

So not over cook it though. If it is good and fresh you can leave it mid rare in the middle and it will be good.
Great asian dish and has a good kick too.

[Mueske]

Scooter,

I'm 80 miles east of Salt Lake City. The Atlantic Ocean is closer to Roseville than I am so you could catch your own. Originally from Pine Island/Bena/Cohasset if that answers the question of how I came across this HSOforum. Thanks for the tasty idea!

Kevin

[Swamp Scooter]

Well I had to try. It still tastes good here even if it has to fly in!!

[Mueske]

Mr. Woods,
Yep! My dad lived there until graduating high school and returned for the second time to care for his mother 4-5 years ago. She's now gone (Pine Haven was a pretty good nursing home) and they'll remain until mom retires from IBM. She left a job there in 1972 when we moved to Leech Lake (Bena)to run our campground. In 1979 we bought a resort just outside Grand Rapids on Big Bass Lake. I needed to live even closer to heaven, so 22 years ago I moved to over 7100 feet at my house in Wyoming. My dad's family is all from the PI/Mazeppa/Kasson areas. I'd be surprised if you hadn't read a police report in the Post-Bulletin or PI Record (that takes me way back) about one of my relatives.

Kevin

[Boyz in the Woods]

Hey Mueske, PI MN??
So am I.

JUDD

[Boyz in the Woods]

I don't remember hearing your name but I see you are a RN, I'm a RT at Mayo.
My last name is Schlotthauer.

Take Care.