Tuna Tail Cuts, Two Ways
Seared Atlantic bluefin tail cut. Photo by Michele Heller.
Here are two approaches for my personal favorite tuna part, the tail meat. Over in Gloucester, we get Atlantic bluefin tuna, but these tail meat recipes work for any tuna tail you can get your hands on.
Bluefin tuna tail meat is highly underutilized and often goes to waste, particularly if the fish is from the U.S. East coast, and over 6 feet in length.
Wondering why? Learn by reading Michele’s blog post: Western Atlantic Bluefin Tuna: From Tags up to Tail Cuts.
Ingredients
Tuna tail cuts*
*also works with most any other cut of fresh tuna!
For the Soy Marinade
2 tablespoons of soy sauce
1 tablespoon of honey
2 tablespoons of olive oil (or other oil)
1 lime, juiced
½ tsp finely chopped or grated ginger
½ tsp finely chopped garlic
Tuna Tail Sashimi: How to Prepare
Remove the meat from the tail and cut away the connective tissue, or fascia. The tail meat will resemble medallions.
Rinse with fresh water, pat dry with a paper towel.
Using a sharp knife, cut slices of the medallions against the grain. Tuna tastes better when not sliced super thin, so use your discretion, but I like to err on the side of slicing it a bit thicker.
Pour some soy sauce, get a side of pickled ginger, perhaps chop up an avocado, and grab some chopsticks! Enjoy!
Soy Seared Tuna Tail: How to Prepare
Remove the meat from the tail and cut away the connective tissue, or fascia. The tail meat will resemble medallions.
Combine marinade ingredients and place in a sealed container with the tuna. You can marinate overnight, for just an hour, or pour the marinade over freshly seared tuna!
Heat your skillet on high and then drizzle 2 tablespoons of your choice of oil.
Place tuna gently in oil so as not to splatter. Cook for 2-5 min per side, depending on how rare you like your fish.
Once your fish is the correct temperature, remove and slice against the grain, like a steak.
Dress with sesame seeds and diced green onions on top, and serve with sliced avocado!
