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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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    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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    bulletbob's Avatar Senior Member
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    Thats how it should be.

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    Cotton1's Avatar Senior Member
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    Pardon me.. Does anyone happen to have any muffukin Grey Poupon?
    "I stand alone and take back something worth remembering"

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    zachroidott's Avatar Senior Member
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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.
    "It is a foolish man who believes that he possesses all of the answers unless he is absolutely certain that he has heard all of the questions." - me

    "All three of my kids are adopted, and I'm always telling them, 'Don't ever get high and sign things'." - Paula Poundstone

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

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