Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, you can't stop eating this! seared skipjack tuna. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Most people shy away from eating skipjack tuna because it has a shorter shelf life than other tuna species, it is normally a bit smaller and has a more On a boat you have access to a large area of ocean and hunt for bird piles to look for large pelagic fish. Caught several today, kept one for taste test but flesh is dark red. This is not the red tuna used in sushi?
You Can't Stop Eating This! Seared Skipjack Tuna is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. You Can't Stop Eating This! Seared Skipjack Tuna is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can have you can't stop eating this! seared skipjack tuna using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make You Can't Stop Eating This! Seared Skipjack Tuna:
- Get 1 block Seared skipjack tuna (katsuo)
- Prepare 3 clove Garlic
- Prepare 5 stalks Green onion or scallion
- Take 10 cm Daikon radish
- Take 3 Myoga ginger
- Get 5 leaves Shiso leaves
- Get 1 generous amount Ponzu
Some canned skipjack maybe be mixed with yellowfin tuna when the species aren't separated at harvest. Skipjack tuna do not have scales on the majority of their body. Unlike other tunas, skipjack are cold-blooded and cannot control their body temperature. This is an elegantly simple way to cook tuna that any restaurant would be jealous of!
Steps to make You Can't Stop Eating This! Seared Skipjack Tuna:
- Slice the seared skipjack tuna (katsuo or bonito) about 7 mm thick. Lay on a large flat plate so that the slices don't overlap.
- Put the sliced garlic and 2 tablespoons of oil in a frying pan, and fry slowly over low heat. When the garlic turns golden brown, turn it over, and continue to fry the other side until golden brown. Drain the garlic on paper towels.
- Slice the green onion thinly. Grate the daikon radish and drain. Cut the myoga ginger in half, then slice thinly. Finely julienne the shiso leaves.
- Top the skipjack tuna slices with grated daikon radish, myoga ginger, green onion and garlic in that order. Pour over a generous amount of ponzu sauce and it's done.
- If you have time before you serve this, cover with plastic wrap and chill in the refrigerator.
THIS was by far SO easy and incredibly delicious. I'm a total beginner and this was my first time handling tuna steak. Just tried searing our local Mediterranean version of skipjack tuna on a very hot pan. However, when trying to slice it, although I'm using a very sharp santoku, the seared portions tear, making for unaesthetic ragged edges on the slices. Of course, the raw portions cut straight through.
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