We bought some really good-looking frozen chunks of tuna today (James
was wanting fish) and I've got it thawing in the fridge. I thought I
might bread it (panko? flour?) and shallow-fry it, but if you have
other ideas, cool. I could do shishkabobs, I suppose.

serene
--
Kissing Hank's Ass is 10 years old! http://jhuger.com/kisshank
My personal blog: http://serenejournal.livejournal.com
My new cooking blog: http://serenecooking.livejournal.com

Serene > wrote:

>We bought some really good-looking frozen chunks of tuna today (James
>was wanting fish) and I've got it thawing in the fridge. I thought I
>might bread it (panko? flour?) and shallow-fry it, but if you have
>other ideas, cool.

Tuna confit.

(Just had to say that.)

Seriously, Mrs. Pope has a method of making tuna that involves
pan-searing with a crust of crushed nuts (such as pecans, although
I suppose macadamia is traditional) and/or panko and/or bread crumbs,
and adding a few drops of sesame oil just before serving. Since it's
previously frozen you would want to eyeball its condition
and decide if you want it cooked all the way through or
still pink in the middle. Either way works fine with this
method. Also, if it's albacore (a.k.a. tombo) we tend to
want it more completely cooked.

I don't know the exact method she uses, but I'll ask her when
she gets back from the Y.

Steve

In article >,
Serene > wrote:

> We bought some really good-looking frozen chunks of tuna today (James
> was wanting fish) and I've got it thawing in the fridge. I thought I
> might bread it (panko? flour?) and shallow-fry it, but if you have
> other ideas, cool. I could do shishkabobs, I suppose.
>
> serene

Sashimi.... <G>
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Serene wrote:
> We bought some really good-looking frozen chunks of tuna today (James
> was wanting fish) and I've got it thawing in the fridge. I thought I
> might bread it (panko? flour?) and shallow-fry it, but if you have
> other ideas, cool. I could do shishkabobs, I suppose.

seson with oregano and lemon, grill them, and serve them on top of a
greek salad

Jude wrote:
> Serene wrote:
>> We bought some really good-looking frozen chunks of tuna today (James
>> was wanting fish) and I've got it thawing in the fridge. I thought I
>> might bread it (panko? flour?) and shallow-fry it, but if you have
>> other ideas, cool. I could do shishkabobs, I suppose.
>
t

The only way we really like fresh tuna is poached, then chilled in a
marinade of oil, vinegar (or lemon juice), minced garlic, lots of
chopped onion and parsley.

gloria p

Puester > wrote:

>The only way we really like fresh tuna is poached, then chilled in a
>marinade of oil, vinegar (or lemon juice), minced garlic, lots of
>chopped onion and parsley.

If it's fresh tuna (other than albacore), I'm happy with
it served as sashimi. But the OP said previously frozen.

Your preparation sounds good though.

Steve

Serene wrote:
> We bought some really good-looking frozen chunks of tuna today (James
> was wanting fish) and I've got it thawing in the fridge. I thought I
> might bread it (panko? flour?) and shallow-fry it, but if you have
> other ideas, cool. I could do shishkabobs, I suppose.
>
> serene
> --
> Kissing Hank's Ass is 10 years old! http://jhuger.com/kisshank
> My personal blog: http://serenejournal.livejournal.com
> My new cooking blog: http://serenecooking.livejournal.com

Do a search on the New York Times archives. I remember seeing a recipe
for tuna steaks, grilled and served in a salad.
-ginny

Steve Pope > wrote:
>Serene > wrote:
>
>>We bought some really good-looking frozen chunks of tuna today (James
>>was wanting fish) and I've got it thawing in the fridge. I thought I
>>might bread it (panko? flour?) and shallow-fry it, but if you have
>>other ideas, cool.

Cook the tuna through, then mix with mayo and some
other stuff and serve between bread. Slice the bread
first, that makes it easier. You can also use spruce,
but it's chewier that way, which some people don't like.

>Tuna confit.

I don't get it.

--Blair

Blair P. Houghton > wrote:

>Steve Pope > wrote:

>>Tuna confit.

>I don't get it.

Tuna confit is reasonably common among yuppie restaurants
out here. Salted tuna compressed with (I think) olive
oil, then (perhaps?) stored awhile and served as an
appetizer generally. Not bad stuff, but not my first
choice for tuna.

"Potted fish" would have been the name for it 70 years
ago.

Steve

Steve Pope > wrote:
>Blair P. Houghton > wrote:
>
>>Steve Pope > wrote:
>
>>>Tuna confit.
>
>>I don't get it.
>
>Tuna confit is reasonably common among yuppie restaurants
>out here. Salted tuna compressed with (I think) olive
>oil, then (perhaps?) stored awhile and served as an
>appetizer generally. Not bad stuff, but not my first
>choice for tuna.

Ah. Italian-style canned tuna.

>"Potted fish" would have been the name for it 70 years
>ago.

Italian-style canned tuna is the name for it now.

Dunno about the salt. I don't buy $4/can tuna...

--Blair

"Steve Pope" > wrote in message
...
> Blair P. Houghton > wrote:
>
> Tuna confit is reasonably common among yuppie restaurants
> out here. Salted tuna compressed with (I think) olive
> oil, then (perhaps?) stored awhile and served as an
> appetizer generally. Not bad stuff, but not my first
> choice for tuna.
>
> "Potted fish" would have been the name for it 70 years
> ago.

Um, that sounds like regular canned tuna fish to me.