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Tuna, the Thunnus family of fish, consists of a few close cousins, known as Ahi (or yellowfin), Albacore, Bluefin, skipjack, bonito etc. This large, extremely fast swimmer of the mackerel family is found in saltwaters worldwide and range from 5 lbs. (skipjacks, used in canning) to 600 lbs (yellowfin). The largest is bluefin tuna, measuring up to one ton. The firm meat is tender, full-flavored, and flaky. The color ranges from pinkish-white (albacore) to dark red (ahi, bluefin). The darker the meat, the stronger the flavor. The skin is tough and inedible, so ask your fishmonger to remove it for you, as well as the dark, almost black, meat section that runs through some steaks, as it can have a somewhat bitter flavor. Best cooking method: Fresh or frozen tuna steaks are excellent grilled, but can also be broiled, baked, poached, or pan-fried. Take care not to overcook; many cooks prefer to sear or char the meat, leaving a pink center. See below for more cooking ideas. Substitutes: Bluefish, mackerel, salmon. How do you cook your fish? HERE’S HOW WE DO tuna AT GORDON’S:
Until recently, tuna has been regarded as an out-of-the-can treat. But this fresh, beeflike meat is becoming increasingly popular with cooks everywhere. Fresh tuna is delicious served raw, sashimi or sushi style. Here at Gordon’s, we smoke it and serve with mango chutney, grill with fresh herbs, or serve sashimi-style with our in-house pickled ginger and premium soy sauce. Our Tuna Wurst is a mouth-watering hickory-smoked peppery treat, excellent on a sandwich, or with a side of salad or pasta. | Here is an easy way to make a delectable tuna dinner at home, for everyone to enjoy. Mix together a teaspoon of coarse kosher salt and cracked black pepper. Add some fresh thyme leaves and spread on the bottom of a shallow pan. Press your tuna steaks gently against the mixture, and shake off the excess. Sprinkle with some fruity olive oil, wrap tightly in plastic and refrigerate for 30 min and up to 8 hrs. Grill or sear till desired doneness. Medium-rare is the preferred Gordon’s way.
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Use ice-cube trays to freeze leftover broth, orange juice or milk. Freeze portions of pesto, tomato paste or wine (for cooking not for drinking). Once solid, keep in a plastic bag in the freezer. Use these “flavor bombs” to enhance the flavor of any dish.
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