½ kilogram albacore tuna loin 1 cup sugar ½ cup sea salt ½ tbsp. peppercorns (coarsely ground) 1 tbsp. chili powder 1 tbsp. coriander seed (toasted and coarsely ground) 2 lemons (zested and juiced) ...

Season 2 x bluefin tuna steaks and brush with a little oil. Fry for 30 seconds to 1 minute on each side. If it’s a slightly thicker chunk of tuna add an extra 1-2 minutes on both sides.

Take the albacore tuna loin and cure it in ½ cup sugar and ½ cup salt for 2 hours, by rubbing the sugar/salt mixture all over the tuna. Rinse off and reserve. Slice into ½ inch pieces.

2 tsp chopped fresh dill or tarragon 1 (about 6 oz/170 gram) frozen ahi or albacore tuna loin, thawed, patted dry and cut into small 1/4- to 1/2-inch cubes (see Note) ...

Coat the tuna steaks in the crust, using the marinade as ‘glue’. 5. Split the cucumber in two so that you can scrape the seeds out with a spoon. Slice quite thickly into crescents. 6.

One Tuna usually uses each of the freezers to store up to 500 pounds of tuna loin, Tompkins said, but the season for the large fish recently ended, freeing up the equipment.

For the tuna: Warm a frying pan and sear one side of the tuna loin for 30 seconds. On the plate, place the sherry onions on one side and the mango salsa to the other.

The food Ballpark staples—burgers, wings, nachos, huge platters of deep-fried everything—and some healthier, not-your-typical-stadium-food options (mussels, seared tuna loin, shrimp curry ...