When most Americans think about nom nom nom-ing on tuna, the first things that come to mind are probably the standard tuna sandwiches, and tuna salad on crackers. Ya know, the Chicken of the Sea stuff that got Jessica S. all confused. Well, not this broad....
I like it RAW!
I probably eat way too much sushi and sashimi for my own good. Or at least that's what my mom says. She keeps warning me about the dangers of mercury poisoning, but eh... Everytime I see a slab of sashimi-grade fish at the supermarket, or see pictures of big, fat fishies, I can't help but go all Homer Simpson on it and think, "Man, you look tasty. What I wouldn't give for a bite out of you!" Tuna, in particular, is one of my fave sashimi. I love the the texture of it and the way it feels on my teeth when I bite into it. If there was such a thing as labeling sashimi al dente, tuna would be it. Plus, it's got such a pretty pinkish-red color, too (don't eat if it's brownish or greyish though!).
I've gotta admit that though I've rated tuna a +5, it's not my absolute favorite sashimi. If I had it my way, I'd be eating uni and toro all day, but as it stands, it's probably not best for my wallet. What I can afford to eat on a regular basis, however, is a fat slab of tuna, which is usually pretty reasonably priced and more readily available at supermarkets like Ranch 99. Plus, tuna is a really, really versatile fish. Not only can it be cooked and canned, but when consumed raw, it can be prepared in a large variety of ways.
Here are a few of my favorite ways to prepare tuna:
Sashimi -- Just slice it up and eat it as is with soy sauce and wasabi!
Tekka Donburi -- Slice up the tuna and serve it over a bowl of rice. Add whatever else you want to it, like veggies, seaweed, shiso leaf, tobiko, ikura, etc, plus sauces!
Tekka maki -- simply tuna and rice wrapped in nori.
Spicy tuna -- mince up some tuna, and mix in a liberal amount of Sriracha. Don't have Sriracha? Just mix some mayo with togarashi (ground red pepper). If you're adventurous, you can try Tabasco. Can be made into a spicy tuna roll, or if you're like me and too lazy to roll it up, just spread it onto nori and you're good.
Tuna Tartare -- This is one of my favorites! Dice up tuna and avocado and mix with minced cilantro. The sauce consist of Maggi seasoning sauce, Tonkatsu sauce, wasabi, lemon juice, and sesame oil. Serve over something crunchy, like tortilla chips, crostini or fried wonton skins.
Seared Tuna -- Heat up some teriyaki sauce in a pan and sear a block of it lightly on all sides in it. Slice and serve over rice or a salad.
Seared Tuna Burger -- Slice the tuna into a thin steak, sear it, plop it on a burger bun with wasabi mayo (which is made by combining mayo with, well, wasabi), and add regular burger fillings like lettuce.
You can see how just one slab of tuna can create many delectable dishes. I often have tuna-themed dinners, and yes, my friends all love me for it. A fat block of tuna can get you a long, long way :)
By the way, vegetarians or vegans should check out my TuNori review!
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When I'm not Lunching, I'm a jeweler, and an all around, self-proclaimed web geek. My passions include social media, the interweb, technology, writing, yoga, fitness, photography, jewelry, fashion, … more
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Tuna (Maguro in Japanese) are ocean-dwelling carnivorousfish in the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers—they have been clocked at 70 kilometres per hour (43 mph)—and include several warm-blooded species. Unlike most fish, which have white flesh, tuna flesh is pink to dark red, which could explain their odd nick-name, "rose of the sea." The red coloring comes from tuna muscle tissue's greater quantities of myoglobin, an oxygen-binding molecule. Some of the larger species, such as the bluefin tuna, can raise their blood temperature above water temperature through muscular activity. This ability enables them to live in cooler waters and to survive in a wide range of ocean environments.
While many stocks are managed sustainably, it is widely accepted that bluefin have been severely overfished, with some stocks at risk of collapse.
The Eastern Pacific Ocean bigeye is also in need of better management in order to maintain sustainability, leading the world's major canneries involved with the International Seafood Sustainability Foundation (ISSF) to agree to not accept that stock if meaningful conservation measures are not put in place by September 1, 2009