Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, grilled tuna collar. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Grilled tuna collar is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Grilled tuna collar is something which I’ve loved my entire life. They’re nice and they look fantastic.
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.
To begin with this particular recipe, we must first prepare a few components. You can cook 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
- Get 1/2 tsp salt
- Take 1/2 lemon or your favorite citrus
Grilled Fish Collars You can use the collar from any large fish here. 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. Yellow tuna collar I recreated a Japanese classic with a broiled version at home. It is typically grilled, but an oven works just as well.
Steps 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 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. 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.
So that’s going to wrap this up with this exceptional food grilled tuna collar recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
