dstr8 Posted June 22, 2016 Report Posted June 22, 2016 Looking for ideas from the gang for some new tasty recipe ideas for Pacific Albacore. A buddy gave me 10lbs of loins and a nice bag of belly meat. I've done plenty of poke, ceviche, sesame crusted browned in butter and looking for something new to try. I do have an Anova so anything using the sous vide would be welcome too. I did find a recipe for confit that I'm going to try...should be a winner. What says you? And thanks in advance! 1
tinyfish Posted June 22, 2016 Report Posted June 22, 2016 Can't help, not a fish cooker myself but I will be watching.
Aussie Ora Posted June 22, 2016 Report Posted June 22, 2016 Looking for ideas from the gang for some new tasty recipe ideas for Pacific Albacore. A buddy gave me 10lbs of loins and a nice bag of belly meat. I've done plenty of poke, ceviche, sesame crusted browned in butter and looking for something new to try. I do have an Anova so anything using the sous vide would be welcome too. I did find a recipe for confit that I'm going to try...should be a winner. What says you? And thanks in advance! Hey dstr8 love my seafood and get a lot of inspiration from around the world http://www.sbs.com.au/food/ingredient/tuna Outback Kamado Bar and Grill ♨
tony b Posted June 22, 2016 Report Posted June 22, 2016 (edited) Definitely do some SV - sushi rare. It will be amazing. Trust me! Sous Vide Tuna Times and Temperatures 'Sushi', Rare: 100ºF for 10 to 20 Minutes (37.8ºC) 'Sushi', Medium Rare: 129ºF for 10 to 30 Minutes (53.9ºC) Medium Rare: 132ºF for 10 to 30 Minutes (55.6ºC) Tuna belly needs to be seared at high heat to get all that yummy fat happy! Just be careful and don't overcook it. Depending on thickness, probably only 15 - 20 seconds a side on the KK sear grate (or cast iron skillet). Edited June 22, 2016 by tony b 1
dstr8 Posted June 23, 2016 Author Report Posted June 23, 2016 Thanks guys! Will start experimenting and post back.
tony b Posted June 23, 2016 Report Posted June 23, 2016 Please do! Can't wait to hear what you come up with and how it turns out!
dstr8 Posted June 23, 2016 Author Report Posted June 23, 2016 Just saw this on Instagram. Will happen. Tried some of the fresh albacore loin...couldn't help myself while dicing it up for later's burgers :D...oh boy! Good bread toasted + mustard + avocado + albacore tartare + chopped chives + a spritz of sriracha But first...will post fresh tuna burgers after dinner tonight 2
CeramicChef Posted June 24, 2016 Report Posted June 24, 2016 @dstr8 - beautiful! Absolutely beautiful! Kudos and congrats on a wonderful cook!
dstr8 Posted June 24, 2016 Author Report Posted June 24, 2016 (edited) Ok...normally I wing it on fish burger ingredients but this recipe from Fine Cooking caught my eye so I decided to give it a go for tonight's bach dinner. And the fact the recipe has zero bread/bread crumbs was another big plus. Ditto for eggs! Although I saute'd the patties in a carbon steel pan atop the stove I did swap in habaneros, for the thai chile peppers, that I smoked on my KK . Just one problem: I only made two burgers . But glad I have a bunch of tuna loins in the freezer! HIGHLY RECOMMENDED! And don't skip the sauce! Edited June 24, 2016 by dstr8 2
Aussie Ora Posted June 24, 2016 Report Posted June 24, 2016 Turned out great Outback Kamado Bar and Grill♨
ckreef Posted June 24, 2016 Report Posted June 24, 2016 That tuna burger looks fantastic. Reef's Bistro
