Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, grilled tuna collar. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Grilled tuna collar is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Grilled tuna collar is something that I’ve loved my entire life. They’re fine and they look wonderful.
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 get started with this recipe, we have to first prepare a few ingredients. 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:
- Prepare 1 tuna collar
- Take 1/2 tsp salt
- Prepare 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 is going to wrap this up with this special food grilled tuna collar recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
