New Fisherman/Chef here!

[Snagged]

Cedric,
Try a tuna scampi and use the extra for tuna salad.

[Cedric]

How would you describe this scampi?

[Snagged]

Which Italian city or village?
Pick a shrimp scampi and use tuna instead. It can be simple from olive oil, butter, onion, garlic, salt and pepper. Cook small pieces of tuna and pour the butter/olive oil over rice.
Use the extra for tuna salad the next day.

Use tuna where it says shrimp
Ingredients:
1 1/2 pounds large shrimp (about 16 to 24)
1/3 cup clarified butter
4 tablespoons minced garlic
6 green onions, thinly sliced
1/4 cup dry white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
salt and pepper, to taste
Preparation:
Rinse shrimp and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add chopped parsley and salt and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.
Makes 8 first-course servings.

[workin]

Hey,

Ohhhh, man, that sashimi looks good! I didn't have anything but oatmeal for breakfast and now I'm starving. Russ, are you still with us or have you fainted?

The tuna salad looks great, too. Again, it's similar to what I've been making. Rather than the mustard I use sour cream, and I like spicy so I use poblamo peppers and/or fresh diced jalepeno instead of red bell. I'm going to try the mustard - thanks for the tip.

[workin]

Hey,

Ohhhh, man, that sashimi looks good! I didn't have anything but oatmeal for breakfast and now I'm starving. Russ, are you still with us or have you fainted?

The tuna salad looks great, too. Again, it's similar to what I've been making. Rather than the mustard I use sour cream, and I like spicy so I use poblamo peppers and/or fresh diced jalepeno instead of red bell. I'm going to try the mustard - thanks for the tip.

[Cedric]

Snagged, great idea swapping the shrimp for the tuna...or perhaps one could do a little half and half .


Workin, don't go on too long today just with oatmeal...I haven't tried the salad with sour cream, it sounds good. Maybe try it with some chipotle pepper if you like the spiciness, this will just add some smokiness. Have a good day.

[Uncle Russ]

I talk a lot about not eating raw fish, and some people think I am joking but truthfully, I do prefer it pretty well cooked. I have given my Mom, who lives on a ranch down in South Texas a lot of yellowfin, and she and her twin sister have developed a couple of pretty good recipes. My favorite is to sprinkle 1-inch steaks with an herb concoction called "Ahi Tuna Rub" (dredging them in it is too salty.) I cook small pieces of fresh shrimp, crab meat, and shallots in clarified butter and minced garlic, and set aside. Then I cook thinly-sliced red shallots in olive oil and mix them in with the mollusc/crustacean concoction. I cook the tuna in the same oil until flaky. Then you pour balsamic vinegar to taste into the hot pan and turn the tuna in it a couple of times. Finally, I put the shallots back in plus the shrimp and crab, all together on one side of the pan and stir together. Serve the steak with the slopped-together seafood, shallots, and vinegar poured on top.

Russ

[Cedric]

That little crusta-tuna mixture sounds delicious. I don't blame you for keeping away from raw fish. It's no joke, there can be some nasty bacteria in incorrectly handled fish. I personally never (almost never) eat fish cooked or raw in any restaurant (and I'm a chef). Raw fish, shellfish or mollusk should be consumed with great care, caution and knowledge of it's origin or handling. That's why I'll only eat a raw piece when I know where it came from and from who. Curing fish with lime or acid such as a ceviche is a little bit safer than sashimi since the high acidity acts as a disinfectant for most bacteria...but still, many bacteria only die with high temperatures and that can only be achieved through cooking...toxins, however, such as ciguatera will never disappear. The eating of raw fish is also strictly cultural too. There is no way in hell I can get many of my traditional puertorrican customers to eat a piece of meat that is less than well done...simply because it's only been until recent decades that good beef has been available. Most traditional island food is heavily spiced and cooked because it wasn't all that fresh due to transportation or because they are not indigenous products and they didn't taste as good as they did in Europe. The ironic thing is that we are surrounded by water and our island is loaded with lakes and rivers, and about 99.99% of all fish consumed here is heavily seasoned with adobo and deeeeep fried till it looks like KFC. The wealthier, trendier and snobbier will fight over a piece of sashimi (but maybe only because it's expensive.) But I do have several fishermen friend that do go crazy over a fresh tuna and don't even think about putting it anywhere near a flame...and with the help of the foodnetwork and globalization there are a lot of different influences affecting the local diet...this is a great thing!