Tuna Cooking Tips
Tuna is a popular staple in many household pantries, sushi bars and grill houses.
Tuna can range in color from such a pale pink it is almost white to a deep redish brown similar to raw beef. Some tuna steaks may have darker brown areas which are fine to eat but they may have a stronger taste.
Below are some tips that will help you when preparing and cooking tuna.
- If you are using your frozen fish remove the plastic and thaw slowly in your fridge or leave it in the plastic to soak in cool water.
- When marinating tuna, consider using mild flavors and oil based marinades that enhance and compliment the flavor of the fish, not hide it.
- Always oil your pan or grill before cooking tuna.
- It is really important to not overcook tuna. If you are grilling or frying the fish 2 minutes if usually the maximum, if you are baking the tuna it is best to wrap it in foil and bake for 10-15 minutes at 375.
Rookie Team Wins Blue Marlin Grand ChampionshipLearn More »
Rookie Team Wins Blue Marlin Grand Championship
Pierce’s 595 pound blue marlin – caught on a pink Marlin Magic lure – turned out to be the largest in the 2014 Blue Marlin Grand Championship.
595-Pound Marlin Landed at Grand ChampionshipLearn More »
595-Pound Marlin Landed at Grand Championship
Dirt Pit, the last boat entered in the 2014 Blue Marlin Grand Championship, weighed in the biggest marlin of the tournament Saturday, shortly after the scales opened at 5 p.m.
Reel Worthless Wins $498,450 for Big MarlinLearn More »
Reel Worthless Wins $498,450 for Big Marlin
The Reel Worthless Team’s big marlin – nearly 600 pounds – was more than enough to earn the crew a half-a-million dollars, and their third major Gulf tournament win of the season.