Sunday, November 28, 2010

Yellow Fin Tuna

26th June, 2010

An excellent source of Omega 3, Tunas has firm, thick fillets that make a succulent red meat alternative. Cutlets and steaks can be cooked by grilling, barbecuing, baking, smoking, poaching or marinating. Japanese demand for sushi and sashimi has highlighted superb eating qualities raw.

Grilled or barbecued, tunas are best seared and left rare centrally. Highlight with intense flavours such as charred capsicum, eggplant, balsamic vinegar and olive oil dressings on a bed of bitter greens and aioli, roasted garlic, and Japanese wasabi, soy and pickled ginger. Alternatively, prepare a baked dinner of tuna, with a herbed crust to seal in the flavour and prevent it drying out.

To marinate, use lemon, garlic oil, vinegar and fresh herbs. Serve as is (the marinade will cook the tuna), or slowly braise or poach as a finishing touch, but be careful not to overcook.

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