Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, grilled tuna collar. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Freshly grilled yellowfin tuna collar with teriyaki marinade. Once you pull your fish off of the grill, you will most likely have some of the most tender fish you have ever eaten. This stuff is just plain delicious.
Grilled tuna collar is one of the most popular of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Grilled tuna collar is something which I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have grilled tuna collar using 3 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Grilled tuna collar:
- Get 1 tuna collar
- Prepare 1/2 tsp salt
- Take 1/2 lemon or your favorite citrus
Some good candidates include: striped bass, salmon, lake trout, redfish, tautog, yellowtail, white seabass, really big Pacific rockfish or largemouth bass, lingcod, snapper or grouper, and sablefish, also known as black cod. Grilled tuna collar Once you luckily got a tuna collar, it is promised that you will have an extravagant meal! The collar sputters a bit from its natural fish oils, so cook over low heat. Lay the yellowtail collar on a small clean grate and set directly over the fire.
Instructions to make Grilled tuna collar:
- Put the salt thoroughly on the tuna collar, leave it for 5 minutes.
- Heat up the fish grill. Once the grill is heated up, start grilling the tuna collar.
- Grill for about 7-8 minutes, turn the tuna, grill the opposite side for another 7-8 minutes.
- Make sure that the tuna is well heated, and serve on a plate with your favorite citrus.
The tuna collar was wonderful, from the crispy outside to the tender, almost raw flesh hiding in the deepest crevices of the bone, with delicious salt-baked tuna in between. The yuzu kosho, a peppery/citrusy condiment, stood up to the richness of the tuna while the grated daikon cut the oiliness. Season the yellowtail collars lightly with salt and arrange skin side up on a large rimmed baking sheet. This will cook through to the middle provided that your grill is good and hot. You want to remove tuna from the grill before the surface starts to get crusty and burns.
So that’s going to wrap it up with this exceptional food grilled tuna collar recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
