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Thread: Yellow fin tuna

  1. #1
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    bulletbob's Avatar Senior Member
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    Yellow fin tuna

    Its one of my favorite meals.
    It is easy to fix. You want a thick steak 1.5 to 2 in take it out before cooking let it get to room temp and coat it with what ever you plan on using as a blackening Coating. You can use Creole seasoning
    Old bay blacking add seseme seeds etc . i heat up my olive oil and seseme oul to the point its close to smoking then put the steak on about 2 to 3 min per side depending on thickness . you want the center raw and just the exterior cooked the inside should be hot but not cooked

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    Captain Obvious (06-05-2019),Common Sense (06-08-2019),Cotton1 (06-04-2019),Peter1469 (06-05-2019)

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    Original Ranter
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    Captain Obvious's Avatar Senior Member
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    Has to be a bit raw in the middle for me, scorched on the outside and raw in the middle is perfect.
    my junk is ugly

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    bulletbob (07-09-2019)

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    Thats how it should be.

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    Pardon me.. Does anyone happen to have any muffukin Grey Poupon?
    I'm yo.
    This my brother yo
    We yo yo

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    zachroidott's Avatar Banned
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    Check your shoulder.

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    Standing Wolf's Avatar Senior Member
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    I don't know that I've ever had a tuna steak, but I should really eat more fish for health reasons, so maybe I'll try it. Ixnay on the blackening for me, though.

    The best fish I have ever had, bar none, was the walleye we used to catch up on Lake of the Woods in Ontario, where the family spent summers when I was a kid. Just fried with a simple cornmeal and beer batter, some fried cabbage on the side. Heaven.
    Civilized men are more discourteous than savages because they know they can be impolite without having their skulls split, as a general thing.” - Robert E. Howard

    "Only a rank degenerate would drive 1,500 miles across Texas and not eat a chicken fried steak." - Larry McMurtry

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    Walleye is amazing. Careful with the Ahi tuna consumption. Heavy metals, unfortunately, and thinning numbers.

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