Just got a bunch of YFT and BFT from my good friend.
since we know everything….
how do you guys do tuna time?
since we know everything….
how do you guys do tuna time?
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Mahi Mahi is Dorado, not tuna. I learned that from either Dick or Art Brewer.For a mahi mahi steak.
1. tablespoon cumin, tablespoon coriander, teaspoon sea salt, teaspoon black pepper, mix together on a flat plate
2. heat cast iron pan on the stove, medium high
3. put mahi mahi on the plate of spice, flip to coat other side, get sides as well
4. after five minutes to allow iron to heat up, put fish in pan and drizzle 1/2 teaspoon of sesame oil on the pan by the side fish where it touches the pan..allows it to wick under the fish (forms a bit of crust this way)
5. depending on heat, flip fish after 5 minutes, again put a little sesame oil on the pan by the side of the fish
6. take off heat after 3-5 minutes and serve with side of rice and some vegetables (am a fan of salad with a bit of 'spicy' greens, like watercress or a Japanese salad green that is probably a type of mustard, but could be in same family of arugula ('rocket')
Well I did preface this recipe "For a mahi mahi steak. "Mahi Mahi is Dorado, not tuna. I learned that from either Dick or Art Brewer.
Really 150°? I rarely cook tuna but if I did it would be no more then 123°. Mostly I would mostly make poke or sashimi.Olive oil poached tuna is great for tuna sammies. Sous vide is so much easier and better. In a vacuum seal bag - chuna, 1-2tbsp olive oil, fresh dill, pepper, salt, vacuum seal, sous vide 150º for 30m. Best tuna sammie tuna ever.