Slender Tuna

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tuaman2
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Any way to best cook slender tuna steaks? Cant really see much info on Google, keen to get it sorted for tea tonight!

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Marc N
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tuaman2 wrote: Sun Mar 15, 2020 9:29 am Any way to best cook slender tuna steaks? Cant really see much info on Google, keen to get it sorted for tea tonight!

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Probably a bit late now, but my favourite way with Tuna, is to just sear, the outside of the Tuna in a hot pan with a little olive oil, on all sides. The goal is not to cook it through, just the first 2 millimetres with the inside still raw. Then slice it. Salt and Pepper on it before you sear it.

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AndrewRawlingson
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Don't know if they are different to other tunas to cook, so sorry can't help. My mate caught quite a decent one out of Tutukaka in winter on a slow jig. As we were landing the fish, it was being chased by a blue shark. That was an exciting 20 minutes. I won't forget that! Unfortunately, the fish was full of worms.
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SitDown
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AndrewRawlingson wrote: Mon Mar 16, 2020 9:17 am Unfortunately, the fish was full of worms.
in the flesh like barracouta or similar to sea lice out of its mouth.... pretty bloody gross eh
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AndrewRawlingson
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Worms all the way through the fillets like a coutta. Shame, having good meal from that fish would have been the perfect end to a good fishing story.
tuaman2
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Luckily no worms in this one, ended up searing it on both sides and salt and pepper, first time eating it, heart mixed reviews about it but quite nice!

Thanks for the info

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AndrewRawlingson
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AndrewRawlingson wrote: Mon Mar 16, 2020 11:30 pm Worms all the way through the fillets like a coutta. Shame, having good meal from that fish would have been the perfect end to a good fishing story.
Had that in a bluenose too. Only 1 of 4 had the worms, but they were all through it :puke:
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Too late for the OP, but this might be of use for later readers.

Caught a couple of slender tuna out by Little Barrier a couple of weeks ago.

One way I cooked some was in the same way as I do marlin steaks (but quicker and hotter frypan, for less time; make the steaks about 35mm thick).

Use rice bran oil, that doesn't smoke much with heat.

Put some cooking oil and a lot of lemon juice in a hot frypan together with about 1/2 the contents of one of those small jars of capers.

Keep frying until the capers are getting crisp; remove them and most of what will be a caper-flavoured reduced lemon sauce into a cup off to the side.

Add more cooking oil to the residue in the frypan, then very fast fry both sides of the tuna steak. You are aiming to sear both sides but leave the middle raw-looking but heated.

Plate, and pour some of the sauce over.

I'm not a recipe writer, but I hope you get the picture.

This general method is bloody delicious on marlin and kingfish steaks as well as tuna steaks.

Oh - you can leave the skin on or cook it separately in the same pan....
Last edited by PJay on Fri Oct 16, 2020 1:55 pm, edited 1 time in total.
tuaman2
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Cheers for sending through! I've saved the recipe for next season!

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