Went offshore fishing this past weekend and caught some tuna that are not big enough to make steaks. So i was thinking about grilling it as a loin. Anybody have experience with this?

Also the charter captain left the skin on it should i remove it before grilling or grill with the skin on?

5 ...

Report Post

Posted by Layabout

Baton Rouge

Member since Jul 2011

11082 posts

Posted on 3/20/13 at 3:54 pm to BeauCephus307

Grill with the skin on, high heat, and it will fall right off when the fish is done.

0 ...

Report Post

Posted by arowana

Metairie

Member since Aug 2007

1732 posts

Posted on 3/20/13 at 4:07 pm to BeauCephus307

What charter you went on?

1 ...

Report Post

Posted by BeauCephus307

Washington, LA

Member since Jan 2007

2661 posts

Posted on 3/20/13 at 4:13 pm to arowana

Reel Screamers out of Grand Isle

0 ...

Report Post

Posted by ragincajun03

Member since Nov 2007

21255 posts

Posted on 3/20/13 at 4:43 pm to BeauCephus307

Did you ask for a partial refund since you didn't catch any tuna big enough for steaks?

0 ...

Report Post

Posted by mylsuhat

Mandeville, LA

Member since Mar 2008

48940 posts

Posted on 3/20/13 at 4:48 pm to BeauCephus307

Blackfin, I'm assuming?

I rather make tuna salad with it.
Boil with crab boil for a while
Drain and Shred it
Mix with a little mayo
Add a few sliced green grapes and/or anything else you like it in

0 ...

Report Post

Posted by oldcharlie8

Baton Rouge

Member since Dec 2012

7806 posts

Posted on 3/20/13 at 5:03 pm to BeauCephus307

remove the skin. cube the tuna into 1/2 in. cubes. marinate them in a container of lemon/lime juice for 2 days in the fridge.

shred some cabbage and add a little vinegar.

season the way you like

serve tuna cubes and cabbage on soft flour tortilla.

un...fricking....believable.

This post was edited on 3/20/13 at 5:05 pm

Page 1