What's the best way to cook Bluefin Tuna?

[bif]

My bro is bringing some he just caught off the coast of Mexico. And he's bringing a bunch over tomorrow.

[cbayer]

1. Raw or barely seared.

That's my favorite

Enjoy!

[Warpy]

2. A lot of wild tuna is testing positive for salmonella

so I'd sear it and then finish it in the oven.

I prefer it nearly raw, too, but it's just not safe right now.

Dammit.

[cbayer]

5. I had no idea.

The local (and only) restaurant in town is serving it daily, but maybe they are getting it from a known safe source.

[Major Nikon]

6. It's important to know where that salmonella was coming from

There was a recent huge tuna salmonella outbreak, but it was a product that was scraped from the remains of harvested tuna that already had the best parts removed. In other words it was a processed ground beef like product that was reconstituted into larger portions for low grade sushi and was arguably worse than pink slime.

If I had a good piece of fresh tuna steak that I knew where it came from, I wouldn't hesitate to sear it on the grill and enjoy it rare.

[yellerpup]

3. Fire up the grill

get it hot, hot, hot, and slap those tuna steaks on. Sear one side, flip it, and you'll have a feast in a matter of minutes.

[HopeHoops]

4. Global warming.

[GoCubsGo]

7. I would grill it.

Perhaps with a wasabi crust. Lots of recipes on the Internet for wasabi tuna.

[pinto]

8. I like tightly foil-wrapped fish baked, quickly in a hot oven.

Doesn't get the sear of a grill, but comes out steaming and tender.

I just prep both sides with lemon slices, black pepper, some salt. A real light coat of oil (I use a spray oil, simpler to keep it light). Preheat oven to a full 425 degrees. Wrap the fish tightly in foil (I do an envelope type fold). Toss it in and ~ 3 - 5 minutes later, it's steamed through (depending on thickness; I slice steaks from a whole fish for this, wrapped singly). Pull and let set, but not for long. It's best when still steaming.

Great for company when unfolded at the table...