Tuna Loin Recipe -- Marinade and/or Sauce?
The Friend was walking the dog this morning and met a new neighbor, who happens to be a professional fisherman. They made a deal -- in exchange for a dozen of The Friend's best chocolate chip cookies in the universe (the NYT Recipe, made with chocolate discs instead of chips, and KAF vanilla), we received a couple of pounds of extremely fresh tuna. (Yep - we're the luckiest people in DC today!) I made dinner with one of the loins this evening -- sliced it, coated the edges with sesame oil and cracked black pepper, seared it and served it with a soy/rice vinegar/ginger/etc sauce. Pretty good, but not wonderful. With three more loins -- all trimmed, well-wrapped and tucked away in the freezer -- I need ideas!
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5 Comments
These are delicious and could be a fun take: Polpette di Vitello Tonnato (Veal and Tuna meatballs)
https://food52.com/recipes/6273-polpette-di-vitello-tonnato-style
Tuna Sates with Wasabi Mayo
http://www.epicurious.com/recipes/food/views/Tuna-Sates-with-Wasabi-Mayonnaise-12417
A salade Nicoise with seared tuna, perhaps using this mustard seed crust?
http://www.marthastewart.com/344490/tuna-mustard-seed-crust#Fresh%20Tuna%20Recipes|/343354/fresh-tuna-recipes/@center/344318/fish-and-shellfish-recipes|344490
Grilled tuna with caramelized miso shallot s
http://www.marthastewart.com/356085/grilled-tuna-miso-shallot-caramel#Fresh%20Tuna%20Recipes|/343354/fresh-tuna-recipes/@center/344318/fish-and-shellfish-recipes|356085
The tuna, the cooking, the sauce ?