Need some help please.....

[Mind_your_head]

I went to a new asian store that opened up in town. I bought a frozen 'brick of tuna', thinking that it was a tuna fillet. Well, I defrosted it and it is 'tuna shrapnel'. Seems higher quality, no fishy smell, etc. But my idea of doing 'seared tuna' is out the window (I think?). I have NO clue what to do with this tuna....it wasn't cheap either $8.00/lb.

Any suggestions would be GREATLY appeciated.

Thanks in advance,
M_Y_H

[The empressof all]

1. Tuna Patty?

Mix it with a little onion, egg, good quality bread crumbs (not too much) and some old bay seasnoning. (I'd add cayenne, and black pepper but YMMV) Form into a patty and Cook gently in a lightly oiled pan. Don't move them around until you get a good crust on one side or they'll break apart. Serve with lemon wedges and some Aioli

[Mind_your_head]

3. Mmmm......that sounds good!

Thank you so much for that idea! You're a life saver! :hug:

[cbayer]

11. Yum, yum, yum.

Great idea.

:hi:

[AwakeAtLast]

2. I'm thinking ceviche

since you would chop it into small pieces anyway.

[Mind_your_head]

4. I thought ceviche just meant that the seafood (or meat) was "cooked" in lime or lemon juice?

This tuna is REALLY just shrapnel....all red (no dark parts), but teeny tiny shreds.

[cbayer]

5. Tuna shrapnel?

Nothing about that sounds right. Is that tuna that's been shot up?

:shrug:

[Mind_your_head]

6. Nooooooo. Shrapnel means little teeny tiny 'bits'/pieces/SHREDS

You know like when you carve a turkey....there are little teeny tiny 'bits' of turkey - Shrapnel - that collect at the bottom of your carving board?

This tuna was like THAT and then all compressed together into one big (deceiving ~ to me) hunk. Actually, it was kinda like "ground tuna".

I can't help but 'wonder' what the heck Asians cooks 'do' with it. Like I said, it wasn't exactly cheap at $8.00/lb.

[cbayer]

7. Oh, that makes sense.

I have a friend who makes a killer spicy tuna and this might work for that. Can it be eaten raw?

[Mind_your_head]

8. I don't have a definitive answer, but I would think it could be eaten raw.....

the fact that it was frozen would destroy any parasites, I believe. But as far as freezing would disable OTHER pathogens, I don't know.

"killer spicy tuna"? "killer"?

[cbayer]

9. Yeah. Killer might have been a bad adjective to use in this situation.

Anyway, here is Emeril's recipe. I would skip the rice and just have lettuce leaves and that dried seaweed paper, and let people roll it up in thodr. The ingredients sound a lot like my friend's recipe, and it is super delicious (but has not killed me).

:rofl:


Ingredients
1/3 cup mayonnaise
2 tablespoons hot chile paste
1 teaspoon hot chile oil
1/2 teaspoon toasted sesame oil
4 sheets toasted seaweed (yakinori)
Prepared sushi rice (at least 3 cups cooked rice), recipe follows
1/2 pound sushi-quality fresh tuna, cut into 1/2-inch wide strips
Wasabi paste
2 tablespoons finely sliced scallions
3 tablespoons toasted black sesame seeds
Directions
In a small bowl combine mayonnaise, chile paste, hot chile oil, and sesame oil and stir to combine.

Place 1 piece of toasted seaweed on top of a sushi roller (makisushi), with the short end closest to you. Using lightly wet fingers, press enough rice onto the seaweed to completely cover the seaweed, and press firmly so that rice adheres to seaweed. Turn seaweed over so that rice side now faces down. Arrange strips of tuna on top of seaweed, with the tuna strips running vertically in line with the short side of the seaweed, about 1/3 of the way into the seaweed sheet.

Spread a small amount of wasabi on the tuna, then sprinkle with sliced scallions. Using the sushi roller as a guide, carefully begin rolling the seaweed up, pressing as tightly as possible so that the roll is firm and compact. Once the roll is completely rolled, reposition roll on sushi roller and press again. Sprinkle sesame seeds on a flat surface and lightly roll in seeds to coat. Allow roll to sit for a few seconds before slicing with a sharp, damp knife.

Cut roll into 6 or 8 pieces and serve with dollops of sauce spooned on top, or alongside for dipping. Repeat with remaining ingredients.




But then again, I don't know if I would do this with frozen tuna.

How about a nice tuna noodle casserole and some tunafish salad?

:hi:

[Mind_your_head]

10. Thanks for the recipe.

I'm gonna try empressof all's suggestion tomorrow (I would have made it tonight, but didn't have enough breadcrumbs ~ scant amount in my cupboard)

Your recipe sounds really wonderful. It's just probably beyond my (meager) cooking capabilities at this point in time.

Thanks to YOU and to all the C&B group. You're all quite wonderful & helpful...."wherever our cooking skills may be".

:hi:

[Warpy]

12. Either make loaves or patties

or divide it and put some in fish soup and cook the rest to put in fresh tuna salad.

It sounds intriguing, in any case.

[Tab]

13. Sushi?

It could even be cooked, unless you think it's safe as it is - hard to tell, not knowing the product. If you can post the name, we can try to look it up.