Ahi Tuna Steak - Sushi Grade

  1. Ahi Tuna Steak - Sushi Grade


    Never wanted to give this one up.....try it!

    1 (or two) Ahi tuna steaks (most are sushi grade..that's what you want)
    1 Individual bottle (personal bottle..plastic) Tropicana Orange Juice
    1 bottle of Veri Terryaki (chunky and cannot be replicated..)
    Salt
    Pepper
    Garlic

    Now, take the tuna steaks and salt and pepper. Now put it in a ziplock (large) bag. Pour in about 3/4 of terryaki for 2 steaks, or 1/2 the bottle for 1 steak. Pour in 3/4 of the orange juice for 2 steaks, 1/2 for 1 steak..add some garlic (fresh or powder) to taste..

    Let sit in fridge for no more than 30 minutes.. Preheat oven to 350

    Now, put in a pan on the stove with enough of the marinade to coat the pan (like it was oil..) and cook on medium to high for 1 minute on each side (NO MORE!!) - this is pan seared now..locked in the flavor

    Now place the rest of the sauce in a baking dish and bake the tuna with the sauce for 5 minutes (will be slightly rare..it's supposed to be or it's dry) Being Sushi grade, you can eat this raw...if you wanted...

    ENJOY. This is an amazing peice of tuna


  2. i love tuna steak!
  3. Mars1107
    Mars1107's Avatar

    x3
    but they dont sell it where i live
    •   
       


  4. Sounds good rxpwhistler1, thanks for the recipe.

    Mars1107: I live in PA and found cheap packaged Ahi Tuna Steak's (not canned but sealed in an airtight bag) with less then 1% fat and 45 grams of protein per steak. I also found this at a discount grocer in the area and nearly bought them out lol.
  5. Mars1107
    Mars1107's Avatar

    Quote Originally Posted by WannabeBatman View Post
    Sounds good rxpwhistler1, thanks for the recipe.

    Mars1107: I live in PA and found cheap packaged Ahi Tuna Steak's (not canned but sealed in an airtight bag) with less then 1% fat and 45 grams of protein per steak. I also found this at a discount grocer in the area and nearly bought them out lol.
    im stuck with canned tuna fish where i live, near the border, in a desert.
  6. Tuna


    Hmm If I could figure out a way to ship these fresh from here in Michigan (GREAT TUNA STEAKS!!!) I could have a little business here...

    All jokes asside they are amazing for your body and with this recipe, they taste amazing as well. I put down a few of these no prob!

    Let me know if any of you try it and tell me what you think.

  7. RXPWHISTLER: Had to try this recipe after I read the thread last night lol. Picked up some actual Ahi tuna steaks, couldn't find any Veri Terryaki around here, so I just used regular non chunky terryaki and followed the directions to a tee.

    The dish was absolutely ****ing amazing!!! Seriously thank you for posting that, I am love fish;-) and this was spectacular!!!!! Plus it's chopped full of yummy nutrients!!!

    Thanks,
    WB

  8. mmmmm.... the problem w/ ahi tuna steak, esp. sushi grade, is that it's so damned delicious i can never wait for it to cook. i pretty much unwrap, realize it looks too yummy just the way it is, and then devour it raw. im not joking. it's a serious problem.

  9. I believe it man I was half tempted to chomp it down straight away.
  10. wannabebatman


    I am glad you liked it man. This is my favorite fish recipe. I was a cook for several years and know many recipes, especially for salmon. If anybody wants SIMPLE but tasty salmon recipe's, PM me.

    BTW, that's the best part about sushi grade Ahi, you can unwrap and EAT!!! I eat that sh*t raw dog all day, just like my womans

  11. hahaha.....Ain't that the truth.....
  12. Salmon Recipes' per a few requests..


    Hoisen Salmon:
    1-2 lbs of Salmon (I leave the skin on as it peels off as you eat and makes it easier to remove from pan)
    1 jar of Hoisen Sauce (can find this in Asian isle in grocery stores)
    Honey
    Pepper
    Salt
    Garlic powder
    Scallion (green onion) 1 bundle is more than enough..

    Cut Salmon into 1/2 lb servings.
    Poor entire jar of hoisen sauce into a mixing bowl (hoisen jars usually smaller than a beer can...)
    poor a steady stream of honey in a tight zig zag pattern on the top of the hoisen so it's almost covering the entire top of hoisen.
    Stir WELL

    Lightly salt and pepper salmon and dust with garlic powder as well.
    Now take the salmon and dip the top (not the skin side..) into the hoisen and coat the top. Do this with all of the peices of salmon. Drip leftover sauce on top of the remaining sauce..
    Spray a baking pan w/ pam or use aluminum foil.

    Preheat oven to 375.
    Bake salmon for 15-25 minutes or until 145 degrees. Thermometer ensures fully cooked and keeps the fish moist..

    While salmon is in the oven chop up the green onion and put in a bowl.

    When salmon is done cooking, top w/ green onion and enjoy. This recipe is bad a$$. Everybody likes it.

  13. dammmmmm!...i love tuna,im from hawaii,and tuna(ahi)is by far,my favorite fish to eat!..i like your recipe my friend!
    board supporter

  14. I'm going to have to give this one a try asap, the last recipe was delicious bro. Mmmmm Hoisen Salmon.....

    Thanks again man!


    Best,
    WB

  15. wow that sounds so good!
  

  
 

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