60 Second Tuna

[Bruce Tackett]

First of all, I love Sashimi - a Japanese raw fish dish.

A couple of years ago in a snooty restaurant in Connecticut, I got a tuna dish that I'd never seen before and it was just out of this world! It was a blackened tuna steak that had been seared on the outsides and was raw in the center. It was served in a salad.

I make it for myself now and then. Heat up oil in a sauce pan. On a paper plate or towel, coat one side of a tuna steak with blacken seasoning. Place that side of the tuna in the sauce pan and coat the other side with the seasoning. It only takes 30 seconds, or so, seared on both sides, and it's ready. I generally have it with a spinach salad with Japanese ginger salad dressing. I also sometimes mix chopped green onions, cooked mushrooms, and the ginger dressing into cooked rice.

Delicious!

Sometime I'm going to try making this with Salmon.

[TexasRanger]

Just my $.02, but, I'd be careful with the fish for several reasons:

1.  Fish is loaded with toxins...mercury, PCBs and other crapola.  The bigger the fish on the food chain, the higher the amounts (concentration) of these chemicals in your fish.  In fact, there are warnings that pregnant women should consume little or no fish due to the potential harm to the fetus.  (Even some of the "Paleo" diets advise limiting your consumption.)  I'm figuring if there are already warnings about not consuming fish, since I'm not a big fan already, good excuse to eat even less.
2.  I would NOT do semi-cooked salmon.  There's a tapeworm salmon carry, Diphyllobothrium latum (had to look the name up!), which a friend who is an MD said you do not want to ingest.
3.  If you're not able to confirm if your salmon is wild or farm, I wouldn't touch it.  Farm-raised salmon bred in confined areas are loaded with feces, chemicals, are fed anti-biotics (because of swimming in sh*t), etc.  Even then, investigators have found some so-called wild salmon is actually farm-raised and the store will uses a dye to darken their coloring because farm-raised salmon looks horrid.

Fish really isn't the 'health' food claimed and if you're interested in getting your Omega 3s, just get an algae supplement that has both EPA/DHA (this is where fish get their Omega 3s).  The only thing you're just missing out on is all of the concentrated PCBs, mercury, etc.  

This doesn't even account for the over-fished oceans.  Will save everyone the trouble... 

[BigBruvOfEnglandUK]

I used to eat a lot of tuna and ended up with mercury overload. It was horrible. It was a long time before I found out what the problem was so in the meantime I was loading myself up with even more mercury because I was eating tuna all the time.
If you can imagine how you feel when you are really tired and want to go to sleep but can't sleep. I felt like that all the time.

[Bruce Tackett]

*oi*..............

[Bruce Tackett]

This reminds me. A little while back I watched a TV show. From his early-thirties on, Beethoven suffered numerous physical maladies. He would get severe stomach aches, severe headaches, he often couldn't get out of bed, he suffered from hearing loss. He was pretty much miserable all the time, and doctors couldn't figure out what the problem was.

Strands of his hair survive today, and one of his hairs was given to a forensic chemist for analysis. The finding - Beethoven suffered from lead poisoning.

[Kubla Khan]

I found that i became very sensitive to temperature and changes in the weather.

[Alan OldStudent]

Oct 7, 2017 23:18:04 GMT Bruce Tackett said:

First of all, I love Sashimi - a Japanese raw fish dish.

A couple of years ago in a snooty restaurant in Connecticut, I got a tuna dish that I'd never seen before and it was just out of this world! It was a blackened tuna steak that had been seared on the outsides and was raw in the center. It was served in a salad.

I make it for myself now and then. Heat up oil in a sauce pan. On a paper plate or towel, coat one side of a tuna steak with blacken seasoning. Place that side of the tuna in the sauce pan and coat the other side with the seasoning. It only takes 30 seconds, or so, seared on both sides, and it's ready. I generally have it with a spinach salad with Japanese ginger salad dressing. I also sometimes mix chopped green onions, cooked mushrooms, and the ginger dressing into cooked rice.

Delicious!

Sometime I'm going to try making this with Salmon.

Careful Bruce,
You do realize that fish eat and drink in their own toilet water, don't you?

[Deleted]

I was going to buy tuna steaks yesterday -- but at £3 a steak I decided to be like Gruntbrain and go for something frugal.

[gruntbrain]

In sardines I trust

[Bruce Tackett]

Oct 9, 2017 9:25:00 GMT Alan OldStudent said:

Oct 7, 2017 23:18:04 GMT Bruce Tackett said:

First of all, I love Sashimi - a Japanese raw fish dish.

A couple of years ago in a snooty restaurant in Connecticut, I got a tuna dish that I'd never seen before and it was just out of this world! It was a blackened tuna steak that had been seared on the outsides and was raw in the center. It was served in a salad.

I make it for myself now and then. Heat up oil in a sauce pan. On a paper plate or towel, coat one side of a tuna steak with blacken seasoning. Place that side of the tuna in the sauce pan and coat the other side with the seasoning. It only takes 30 seconds, or so, seared on both sides, and it's ready. I generally have it with a spinach salad with Japanese ginger salad dressing. I also sometimes mix chopped green onions, cooked mushrooms, and the ginger dressing into cooked rice.

Delicious!

Sometime I'm going to try making this with Salmon.

Careful Bruce,
You do realize that fish eat and drink in their own toilet water, don't you?

Yes, and they also eat a lot of seafood.