Willie
10-16-2007, 12:11 PM
Its copied from 1stSgtUSMCRet post in the overnighter fishing report
Here’s a quick and favorite recipe for fresh tuna - don't try it with canned tuna - it ain't even close... I learned this one from a charter boat chef (well, “chef” might be an exaggeration, but he was a damn fine cook IMO) on a tuna fishing charter out of Point Loma in San Diego, (circa 1978). When I watched him putting these ingredients together on the on the galley grill, I thought he was nuts – but brother was it good! I’ve been pleasantly surprising houseguests with this breakfast for decades. The tuna was of the Albacore variety (choicest of them all) but in NC, I have to settle for Yellowfin, which is damn near as good. Here goes – don’t think about it just try it and I’ll bet you’ll like it.
My family calls this simple recipe "Pop's Seafarer's Breakfast".
¼ stick of (real) Butter
1 Cup (or more) fresh tuna fillet, cut into bite sized chunks
6 Eggs, lightly beaten
Garlic Powder (go easy if you don’t absolutely love garlic – this stuff is concentrated)
Salt
Black Pepper (fresh ground preferred)
READ THIS COMPLETELY BEFORE BEGINNING TO COOK – it goes very fast and you need to be prepared to work fast!
If you have time, let the tuna rest (outside the refrigerator) until it reaches room temperature.
Heat up a griddle or large frying pan to medium/high hot. Add butter to melt it, keep it moving in the pan, being careful to NOT burn the butter – remove the pan from the fire if it begins to turn brown – BE QUICK – butter burns very easily. The idea here is to get the pan as hot as possible without burning the butter – you want the tuna to hit the pan with a sizzle.
Pat the tuna dry if it has any residual moisture on it. Add the tuna and start stirring it immediately, in order to coat it fairly evenly with the butter and lightly brown it evenly as possible. The tuna should turn opaque almost immediately and start turning (very) light brown within a very few minutes – don’t over cook the tuna. You may have to crank up the heat immediately upon dumping in the tuna, especially if the tuna was cold from the refrigerator. You don’t want the tuna to “steam” in the pan – you want to sauté it.
Cut down the fire some and add the eggs, stirring the tuna and eggs together, sprinkle on some Garlic Powder, salt and pepper (or salt and pepper immediately after removing from pan) and continue to stir until the eggs are soft scrambled. Remove to serving plate and serve HOT. It helps here to have the toast done, drinks pored, and the table set with folks bellied up, ready to chow down.
Sounds good 010
Here’s a quick and favorite recipe for fresh tuna - don't try it with canned tuna - it ain't even close... I learned this one from a charter boat chef (well, “chef” might be an exaggeration, but he was a damn fine cook IMO) on a tuna fishing charter out of Point Loma in San Diego, (circa 1978). When I watched him putting these ingredients together on the on the galley grill, I thought he was nuts – but brother was it good! I’ve been pleasantly surprising houseguests with this breakfast for decades. The tuna was of the Albacore variety (choicest of them all) but in NC, I have to settle for Yellowfin, which is damn near as good. Here goes – don’t think about it just try it and I’ll bet you’ll like it.
My family calls this simple recipe "Pop's Seafarer's Breakfast".
¼ stick of (real) Butter
1 Cup (or more) fresh tuna fillet, cut into bite sized chunks
6 Eggs, lightly beaten
Garlic Powder (go easy if you don’t absolutely love garlic – this stuff is concentrated)
Salt
Black Pepper (fresh ground preferred)
READ THIS COMPLETELY BEFORE BEGINNING TO COOK – it goes very fast and you need to be prepared to work fast!
If you have time, let the tuna rest (outside the refrigerator) until it reaches room temperature.
Heat up a griddle or large frying pan to medium/high hot. Add butter to melt it, keep it moving in the pan, being careful to NOT burn the butter – remove the pan from the fire if it begins to turn brown – BE QUICK – butter burns very easily. The idea here is to get the pan as hot as possible without burning the butter – you want the tuna to hit the pan with a sizzle.
Pat the tuna dry if it has any residual moisture on it. Add the tuna and start stirring it immediately, in order to coat it fairly evenly with the butter and lightly brown it evenly as possible. The tuna should turn opaque almost immediately and start turning (very) light brown within a very few minutes – don’t over cook the tuna. You may have to crank up the heat immediately upon dumping in the tuna, especially if the tuna was cold from the refrigerator. You don’t want the tuna to “steam” in the pan – you want to sauté it.
Cut down the fire some and add the eggs, stirring the tuna and eggs together, sprinkle on some Garlic Powder, salt and pepper (or salt and pepper immediately after removing from pan) and continue to stir until the eggs are soft scrambled. Remove to serving plate and serve HOT. It helps here to have the toast done, drinks pored, and the table set with folks bellied up, ready to chow down.
Sounds good 010