What to do with a Tuna

[banjoship]

A variation is the Filipino dish kinilaw, basically raw tuna cooked in vinegar and lime/lemon/calamansi juice. Many recipes, a couple here:


1. Ingredients:
2 lbs tuna; skinned, deboned, and cubed
1 1/2 cup vinegar
3 tablespoons ginger, minced
1 large red onion, minced
2 teaspoon salt
1 teaspoon ground black pepper
1/2 cup lemon or calamansi juice
1 to 2 tablespoons red chilies, chopped

Procedure:
1. Place the cubed tuna meat in a large bowl then pour-in 3/4 cups of vinegar.
2. Let stand for 2 minutes then gently squeeze the tuna by placing a spoon on top applying a little pressure.
3. Gently wash the tuna meat with vinegar. Drain all the vinegar once done. This will help reduce the fishy smell.
4. Add the remaining 3/4 cup vinegar, calamansi or lemon juice, ginger, salt, ground black pepper, and red chilies then mix well.
5. Cover the bowl and refrigerate for at least 2 hours.
6. Top with minced red onions and serve (you may also add the red onions with the rest of the ingredients in step 4).
7. Share and enjoy!



2. Preparations for Kinilaw na Tuna

Ingredients:

1/4 kilo of yellow fin tuna fillets
half a head of garlic, peeled and crushed
a thumb-sized piece of ginger, peeled and sliced
1 white onion, thinly sliced
2 green chili peppers, cut diagonally into 1/4-inch thick slices
1 red or green bell pepper, diced
1 c. of vinegar
salt and pepper
1/4 c. of kalamansi juice
1 c. of kakang gata (coconut cream)

Cooking Instructions:

Wash the fillets and trim any remaining skin and bones. Cut into one-inch cubes. Place in a glass bowl and sprinkle with salt and pepper. Mix well. Pour in the vinegar and mix well. Cover loosely and chill for about two hours. Drain the fish. Add the kalamansi juice, garlic, chili peppers, bell pepper, ginger and onion. Mix well and chill for another 20 minutes. Pour in the coconut cream, mix well and serve cold.

Calamansi is a Filipino fruit, very like limes, lemons, but milder. I tend to make this dish with lots of vegetables, cucumber, peppers, tomato, etc. The version with cocomilk does ease the acidity for many, but I prefer without.

As with any raw tuna dish, good quality and freshness is important. In the Philippines, this is mostly eaten as a snack/appetizer, mostly by beer drinking men! I tend to add lots of vegetables and eat as a light meal

Lee

[forsailbyowner]

A lady in Jax showed me her method which was basically salt really heavy then sear in hot pan. Comes out incredibly like a good beefsteak. I make ceviche out of some while underway and keep a batch going for snacking on.

[Seaworthy Lass]

Has anyone tried cold curing tuna as is done with salmon or ocean trout?

I made gravalax frequently back in Australia:

1kg (2 lb) salmon fillet, thinly sliced
1 cup sugar
1/2 cup salt
1 tablespoon freshly ground pepper
Big bunch of fresh dill

Layer the salmon slices with the salt/sugar/pepper/dill mix. Wrap it tightly in a plastic bag and refrigerate. Leave it 3-4 days, turning daily. It is way better than the bought stuff.

Wonder if it would work for tuna, perhaps substituting the dill for thyme or oregano?

[tropicalescape]

Originally Posted by roverhi

If the tuna was indeed only 1cm thick, it's already sashimi. Eat it raw with soy sauce and wasabi. Cooking it for 4 minutes would turn it into shoe leather. Wouldn't need more than a flash in a pan just to sear each side 'blackened' style.

If you get some nice pieces of Ahi or Albacore use the secret sauce. Years ago a commercial fishing boat temporarily in Newport Beach, CA because of weather was leasing Albacore that they had caught. Seems a commercial fishing license prohibits retail sale of fish so they were just renting the fish out to comply with the letter of the law. Had no idea what to do with a fish that large as, being from the midwest, hadn't eaten a fish bigger than a blue gill. They had a charcoal grill going and were cooking fish on it. They offered us a taste and it was so ono (delicious), broke da mouth. When closely questioned, they told us they marinated it in 'Secret Sauce' and just seared it over very hot charcoal. Serve with rice and use the excess secret sauce as 'Au Juice' for the fish and rice. Been cooking Ahi that way ever since and everyone raves about it. The 'Secret Sauce' is 1/3rd parts olive oil, wine vinegar and soy sauce.

Italian salad dressing has always been the "secret sauce " around here..

[tropicalescape]

Originally Posted by Teknav

Hi RW! Awwww, thanks! I can cook Italian and Greek dishes. My baklava has won several awards; never will share the recipe. A pound of filo dough, when it becomes baklava weighs about 3.5 lbs. As for calories...what are these? Take care!

Mauritz
Can cook...

I love Baklava,the plain kind made by old Greek ladies ,no chocolate, Just honey ,pecans, and filo thank you...

[JanetGroene]

Getting back to tuna in a can, mix it with your own or boxed stuffing mix and bake it as for cupcakes. Serve hot with a sauce or eat cold as a bracing snack when you're on night watch.

[atoll]

Originally Posted by JanetGroene

Getting back to tuna in a can, mix it with your own or boxed stuffing mix and bake it as for cupcakes. Serve hot with a sauce or eat cold as a bracing snack when you're on night watch.

i like that recipe!

i generally use any left overs of fish and rice and make fish cakes the next day.

recipe: crumble the cooked tuna in a bowl,add roughly the same amount of cooked rice,
add finely chopped onion and garlic,
add a dash of hot sauce,dash soya sauce,salt ,pepper,oreganum,
one raw egg,
mix throughly,then form into patties,
shallow fry in olive oil.

eat cold or hot with millonaires salad,
or mixed veg salad if no coconut trees for millonaires salad

[Teknav]

Hiya Tropics! My wife likes baklava with pecans; Americanized baklava version. I like mine with almonds, filberts and walnuts. No matter which one I make, it doesn't last too long around here.

Mauritz
Hungry, already...

[forsailbyowner]

If its a big one or they are in abundance I fire up the pressure cooker and put a bunch up in jars. During a cruise the canning jars go from being full of beans and whatever else to being full of fish.

[JusDreaming]

Trade it for fuel, water, or anything else you may need. Of course after consuming all you can!!!! We had this tuna and two equally sized dolphin. We would enter anchorage and ask if anyone needed any fish, dolphin or tuna, they would always ask if we needed anything ourselves. Traded for dingy fuel, water, and cigs