I recently caught a bunch down in Venice!
We like it raw with soy or pandu w/ wasabee.
Or I will heat up some olive oil, ground up some black pepper, have the pieces about 2"x2"x2". Roll the outter edges in fresh ground pepper and sear it about a quarter inch all the way around. Slice it and dip in sauces above.
Another way is to cut up pieces about the size of a marble, take some of the hot sauce that has the rooster on it w/ green top. mix hot sauce and mayo to your heat likings and add the tuna pieces. mix them in really good and bam!! good stuff!!
I've never grilled it. Need to add that to my list. I have blackened it before though. I'm getting hungry thinking about it!!
Capt sandar... My husband brought home some from venice as well. He got home on Monday. Can I still eat the yellow fin tuna raw thursday and friday if kept in the fridge?
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