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mmmm.... fresh blue fin with a little sea salt and cracked black pepper....
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Originally Posted by Roscoe P Wallace
I'm a line chef at Mitchell's Fish Market, we make a seared ahi tuna appetizer that is crusted with smoked salt and pepper, seared for about 13 seconds on each side, sliced thin, layed on a plate with sushi rice, an apricot ale sauce drizzle, a little rice wine soy sauce, some pickeled cucumber and red onion salad, and some wonton crackers....
Its ridiculously good, and I thank my job everyday for forcing me to know how to make each part of that dish, and recipes I have done so much I could make them in my sleep.
Originally Posted by Roscoe P Wallace
I'm a line chef at Mitchell's Fish Market, we make a seared ahi tuna appetizer that is crusted with smoked salt and pepper, seared for about 13 seconds on each side, sliced thin, layed on a plate with sushi rice, an apricot ale sauce drizzle, a little rice wine soy sauce, some pickeled cucumber and red onion salad, and some wonton crackers....
Its ridiculously good, and I thank my job everyday for forcing me to know how to make each part of that dish, and recipes I have done so much I could make them in my sleep.
Destination Kicks wrote:
Without a doubt! The middle just melts.Place right up the street from me makes a mean Seared Tuna Greek Salad for only like $11. Might have to stop by today or tomorrow.
Actually, the stuff that "melts" is fatty-tuna, which is toro. The pic I posted was a leaner cut called maguro and has a deeper red color. The fatty toro cuts melts in your mouth, but is too rich for my liking. It's also more expensive. I prefer the leaner cuts.
The white marbled bits are tuna fat.
Destination Kicks wrote:
Without a doubt! The middle just melts.Place right up the street from me makes a mean Seared Tuna Greek Salad for only like $11. Might have to stop by today or tomorrow.
Actually, the stuff that "melts" is fatty-tuna, which is toro. The pic I posted was a leaner cut called maguro and has a deeper red color. The fatty toro cuts melts in your mouth, but is too rich for my liking. It's also more expensive. I prefer the leaner cuts.
The white marbled bits are tuna fat.
Pics and recipe?Originally Posted by Roscoe P Wallace
I'm a line chef at Mitchell's Fish Market, we make a seared ahi tuna appetizer that is crusted with smoked salt and pepper, seared for about 13 seconds on each side, sliced thin, layed on a plate with sushi rice, an apricot ale sauce drizzle, a little rice wine soy sauce, some pickeled cucumber and red onion salad, and some wonton crackers....
Its ridiculously good, and I thank my job everyday for forcing me to know how to make each part of that dish, and recipes I have done so much I could make them in my sleep.
Pics and recipe?Originally Posted by Roscoe P Wallace
I'm a line chef at Mitchell's Fish Market, we make a seared ahi tuna appetizer that is crusted with smoked salt and pepper, seared for about 13 seconds on each side, sliced thin, layed on a plate with sushi rice, an apricot ale sauce drizzle, a little rice wine soy sauce, some pickeled cucumber and red onion salad, and some wonton crackers....
Its ridiculously good, and I thank my job everyday for forcing me to know how to make each part of that dish, and recipes I have done so much I could make them in my sleep.
Originally Posted by Roscoe P Wallace
I'm a line chef at Mitchell's Fish Market, we make a seared ahi tuna appetizer that is crusted with smoked salt and pepper, seared for about 13 seconds on each side, sliced thin, layed on a plate with sushi rice, an apricot ale sauce drizzle, a little rice wine soy sauce, some pickeled cucumber and red onion salad, and some wonton crackers....
Its ridiculously good, and I thank my job everyday for forcing me to know how to make each part of that dish, and recipes I have done so much I could make them in my sleep.
Originally Posted by Roscoe P Wallace
I'm a line chef at Mitchell's Fish Market, we make a seared ahi tuna appetizer that is crusted with smoked salt and pepper, seared for about 13 seconds on each side, sliced thin, layed on a plate with sushi rice, an apricot ale sauce drizzle, a little rice wine soy sauce, some pickeled cucumber and red onion salad, and some wonton crackers....
Its ridiculously good, and I thank my job everyday for forcing me to know how to make each part of that dish, and recipes I have done so much I could make them in my sleep.
Originally Posted by DoubleJs07
Originally Posted by Roscoe P Wallace
I'm a line chef at Mitchell's Fish Market, we make a seared ahi tuna appetizer that is crusted with smoked salt and pepper, seared for about 13 seconds on each side, sliced thin, layed on a plate with sushi rice, an apricot ale sauce drizzle, a little rice wine soy sauce, some pickeled cucumber and red onion salad, and some wonton crackers....
Its ridiculously good, and I thank my job everyday for forcing me to know how to make each part of that dish, and recipes I have done so much I could make them in my sleep.sounds DELICIOUS....
I had one this weekend at Bobby Flay's....it didn't disappoint....
My meat/fish hierarchy goes like this:
1a - Steak
1b - Tuna Steak
2 - Chicken
Originally Posted by DoubleJs07
Originally Posted by Roscoe P Wallace
I'm a line chef at Mitchell's Fish Market, we make a seared ahi tuna appetizer that is crusted with smoked salt and pepper, seared for about 13 seconds on each side, sliced thin, layed on a plate with sushi rice, an apricot ale sauce drizzle, a little rice wine soy sauce, some pickeled cucumber and red onion salad, and some wonton crackers....
Its ridiculously good, and I thank my job everyday for forcing me to know how to make each part of that dish, and recipes I have done so much I could make them in my sleep.sounds DELICIOUS....
I had one this weekend at Bobby Flay's....it didn't disappoint....
My meat/fish hierarchy goes like this:
1a - Steak
1b - Tuna Steak
2 - Chicken
Originally Posted by Tha Flashy One
never tried a tuna steak but it looks pretty good
Originally Posted by Tha Flashy One
never tried a tuna steak but it looks pretty good
Originally Posted by SinnerP
Absolutely. Seared... raw in the middle.
This too...
http://www.ku****ei.com/wp-content/uploads/2009/02/maguro.jpg
Originally Posted by SinnerP
Absolutely. Seared... raw in the middle.
This too...
http://www.ku****ei.com/wp-content/uploads/2009/02/maguro.jpg