Another how do you cook.........

Talking of fish.. We havent had any Tuna or Swordfish in for a while.. The Tune is unavailable till the end of August due to being absolute crap quality and Swordfish has dissapeared more or less. We not had that in for a real long time. I think it joining this MSC business thats doing it.
 
SidewinderINC said:
how would i best go about cooking Swordfish Steaks?
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I got given a free sample at Borough Market in London and the guy reckoned about 1min each side. Who's suggesting 6 mins each side for a bit of tuna?! :eek:

I'm no expert at cooking fish, but i treat it much the same as steak (although obviously a little different). First off a bit of ground cumin and coriander seeds pushed into the flesh with black pepper is nice. Don't go mad, though.

Heat the pan like you're cooking a steak. A bit of oil, let it start smoking before you put the fish in. The pan should be on full wack. Like Ramsey says, no colour - no flavour. Cook for 1min on each side if it's of average thickness, maybe 2mins each side if it's a big boy. The tuna should barely be cooked all the way through! If you're squeemish about it being raw that's fair enough, but even so, 6mins each side is complete overkill!
 
Taken from the BBC's Good Food Guide.
Heat a frying pan or griddle (char-grill) to very hot. Brush the tuna with oil and season very well. Cook for 2?3 minutes each side (depending on the thickness of your steaks).
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Raymond.....isn't that salmon? lol.


I have my patented tuna marinade for this purpose. Get some olive oil, garlic, black pepper, tomato puree, chilli powder and half a lime.

Squeeze the lime juice into a large flat dish that your two tuna steaks will fit into. Add the garlic (to taste....I go for about 1 glove of finely chopped), a few grinds of fresh pepper, chilli powder as desired (I don't use a lot...maybe a teaspoon full) a tablespoon of tomato puree and two tablespoons of olive oil. Blend it all together nicely using a spoon then place your tuna steaks in it, being sure to coat both sides well.

Cover it with clingfilm an whack it in the fridge for a few hours, turning the steaks over now and again so both sides get a good coating of the mixture.

Before you come to cook them, allow them to warm to room temperature. This stops your fish being too raw in the middle. Grill it for a few mins either side, you can tell when its done by looking at the side of the fish as it goes slightly grey. Too pink and it's floppy, too grey and its dry.

Serve with a nice crisp salad and some pasta, using the leftover marinade as your pasta sauce.
 
The only advice I have is don't try tuna steaks on a George Forman grill, they come out awful.

I bought some smoked haddock fillets from a local fishmonger for tonight's dinner which I'm about to steam and serve with some salad. :)
 
That marinade sounds lovely, i'll have to give it a shot.
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Wicksta said:
The only advice I have is don't try tuna steaks on a George Forman grill, they come out awful.
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Doesnt that go for any foodstuff? :p
 
Just out of intrest what sort of tuna would I ahve most likely bought from sainburys was about £3.50 for 220g it was a pinky colour before cooking would it of been Tuna bluefin , Tuna, skipjack or Tuna, yellowfin

Thanks for al the help
 
Hard to tell without seeing it first hand. Even then, its pretty difficult to notice the difference. I know we sell Yellow fin tuna from the waters of India and the Pacific Ocean. Pretty bland fish imo.
 
droolinggimp said:
Hard to tell without seeing it first hand. Even then, its pretty difficult to notice the difference. I know we sell Yellow fin tuna from the waters of India and the Pacific Ocean. Pretty bland fish imo.
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I think it was the yellow fin type was very nice and low in fat which is all good :)
 
Top tip when buying vacuum packed tuna. Make sure the best before date is as far in the future as possible. As it is a fish that is not fished in UK waters, most supermarket stuff is far from fresh.

Ideally you want stuff that is 4-5 days in the future on the date, or even better get it from a reputable fishmonger.
 
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