Other than the obvious, give me ideas on what to do with all this!
Got some at work, but also got way more than I asked. So now I gotta figure out how to use all of it. So I thought I'd ask here!
by ArcticIceFox
13 Comments
BoomerishGenX
Poke.
draizetrain
I’ve seen Chef Hiro on TikTok (the 😲👍👍 oishii!!!! guy) chop up a bunch of tuna for like negitoro and eat it on rice. Throw some ikura on top and that takes care of one meal
BartholomewCubbinz
If you dont want sushi <shameeee> then mixing up a Ceviche with herbs and citrus or vinaigrette is a great choice. Then you can still eat it all ‘raw’ but also dont have to eat it all in one sitting. It should keep fresh for 24-48hrs
Global-Blackberry139
by cuts:
akami zuke, akami black garlic, akami with lemon zest, spicy tuna (handroll cone style with sriracha, sesame oil, scallions)
chu toro with kizami wasabi and chives, minced chu toro on top of chu toro nigiri or even hotate, chu toro imo is the best by itself or with kizami
otoro with real wasabi root, wagyu toro uni bite, wagyu and toro
idk just a few things from the top of my head that the restaurant i work at serves or what i personally like lol
BartholomewCubbinz
Aw man, Ceviche and definitely poke would be my moves if you’re already making sushi rice. Enjoy!!!!
Some would call it hgh effort and it can smoke up the house but you could also make a fantastic salad or a wide variety of dishes if you’re comfortable taking a chunk of that and searing both sides (high temp oil and as hot as you can get your pan as you want to burn a thin crust) it would go great in a salad or a main.
A restaurant near me also makes a seared ahu tuna “burger” with cabbage & carrot slaw and wasabi aoili that’s insanely good tho its pretty out there but you are looking for ideas. thsts just very rare seared tuna sliced thin w/ crunchy slaw and sawce on a bun but it slaps. The magic is in the sear and the sauce for it imo so if you have a go to soy or ginger orwasabiforward flavored sauce, you know how to make that could be a fun experiment.
TheItalianGrinder
Tuna tartare is fantastic. Just dice some up and serve it raw over diced avocado. Consider mixing in some sesame oil, sesame seeds, maybe a squeeze of lemon.
Crystal-Clear-Waters
Stick your **ck in it.
kennjen
Recommend zuke ! Especially if you never had it before
JesseVykar
Grab it and eat it like watermelon
IrreversibleBinomial
Dice it up, mix in some soft avocado, spread it on toast.
AcornWholio
I rewatched the original Iron Chef. I am obsessed with the creative use of skin, fat, and meat in a sweet way. Skin can become gelatine or a crispy garish rolled in sugar, fat can turn into caramel or be added to ice cream and mousses for body, meat can be finely minced and used with apples or fruit for fillings.
13 Comments
Poke.
I’ve seen Chef Hiro on TikTok (the 😲👍👍 oishii!!!! guy) chop up a bunch of tuna for like negitoro and eat it on rice. Throw some ikura on top and that takes care of one meal
If you dont want sushi <shameeee> then mixing up a Ceviche with herbs and citrus or vinaigrette is a great choice. Then you can still eat it all ‘raw’ but also dont have to eat it all in one sitting. It should keep fresh for 24-48hrs
by cuts:
akami zuke, akami black garlic, akami with lemon zest, spicy tuna (handroll cone style with sriracha, sesame oil, scallions)
chu toro with kizami wasabi and chives, minced chu toro on top of chu toro nigiri or even hotate, chu toro imo is the best by itself or with kizami
otoro with real wasabi root, wagyu toro uni bite, wagyu and toro
idk just a few things from the top of my head that the restaurant i work at serves or what i personally like lol
Aw man, Ceviche and definitely poke would be my moves if you’re already making sushi rice. Enjoy!!!!
Some would call it hgh effort and it can smoke up the house but you could also make a fantastic salad or a wide variety of dishes if you’re comfortable taking a chunk of that and searing both sides (high temp oil and as hot as you can get your pan as you want to burn a thin crust) it would go great in a salad or a main.
A restaurant near me also makes a seared ahu tuna “burger” with cabbage & carrot slaw and wasabi aoili that’s insanely good tho its pretty out there but you are looking for ideas. thsts just very rare seared tuna sliced thin w/ crunchy slaw and sawce on a bun but it slaps. The magic is in the sear and the sauce for it imo so if you have a go to soy or ginger orwasabiforward flavored sauce, you know how to make that could be a fun experiment.
Tuna tartare is fantastic. Just dice some up and serve it raw over diced avocado. Consider mixing in some sesame oil, sesame seeds, maybe a squeeze of lemon.
Stick your **ck in it.
Recommend zuke ! Especially if you never had it before
Grab it and eat it like watermelon
Dice it up, mix in some soft avocado, spread it on toast.
I rewatched the original Iron Chef. I am obsessed with the creative use of skin, fat, and meat in a sweet way. Skin can become gelatine or a crispy garish rolled in sugar, fat can turn into caramel or be added to ice cream and mousses for body, meat can be finely minced and used with apples or fruit for fillings.
So yeah…Iron Chef for inspiration.
is that fresh