Re: [CH] Hot Tuna?
chefchile (chefchile@gateway.net)
Wed, 12 Jul 2000 23:07:50 -0700
I would have to agree with the marinating technique at this point. I have
never heard of smoked tuna before. Dried Tuna yes, but not smoked.
Too bad you had to freeze it. Fresh tuna is just so good especially when
you coat it with a some Togarashi Spice and then sear it in a hot pan,
leaving the flesh at rare or med-rare, certainly not past the medium point
though. We used to cut a small block of tuna (2"x1"x6"), coat it with the
Togarashi spice (an Asian Chile spice blend) and sear each side of the
block. After we had seared it, it would then be chilled in the cooler. To
serve simply slice and serve on a bed of greens, with some wasabi for the
final kick.
You'll have to forgive me, as I am still on a Tuna kick.......sushi,
sashimi, pokey salad....etc....etc...
John "Chile" Whalen
----- Original Message -----
From: Mike Pierce <mpierce@martel-intl.com>
To: <MReese4943@aol.com>; <chile-heads@globalgarden.com>
Sent: Wednesday, July 12, 2000 9:54 PM
Subject: Re: [CH] Hot Tuna?
> At 12:19 AM 7/13/00 EDT, you wrote:
> >A client just returned from a fishing trip off of Mexico, and arrived at
our
> >office with tuna. I now have a five pound chunk of blue fin in my
freezer.
> >I would like to smoke it. Any suggestions on how a chile-head would
> properly
> >prepare this fine chunk of fish flesh for smoking?
> >
> >Marilyn
>
> Marilyn
>
> I'm not sure I would smoke tuna. Altho Hot Tuna does smoke. I would slice
> it in 1 inch steaks and marinate in soy, ginger, garlic, sherry, and chile
> of choice, and a little seasame (sp) oil, then grill over direct heat
'till
> mid rare to medium. I think tuna would dry out if smoked for too long of a
> time. I've been known to smoke about anything, 'ceptin tuna.
> >
>
>
>
> Michael Pierce
> Telecommunications Manager - MarTel International, Inc.
> 11038 N. Harrison
> Kansas City, MO 64155
> Phone: 816.734.0040
> Fax: 816.734.2066
> URL: http://www.martel-intl.com
>