Grilled tuna collar
Grilled tuna collar

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, grilled tuna collar. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Grilled tuna collar is one of the most favored of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Grilled tuna collar is something that I’ve loved my whole life.

Get the Recipe: Grilled Salmon Collars. Explore Bon AppƩtit Grill Fish Salmon Tuna cook like a pro. Finally, a Salmon Burger We Can Get Behind.

To get started with this particular 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 it.

The ingredients needed to make Grilled tuna collar:
  1. Get 1 tuna collar
  2. Take 1/2 tsp salt
  3. Make ready 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. 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:
  1. Put the salt thoroughly on the tuna collar, leave it for 5 minutes.
  2. Heat up the fish grill. Once the grill is heated up, start grilling the tuna collar.
  3. Grill for about 7-8 minutes, turn the tuna, grill the opposite side for another 7-8 minutes.
  4. 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. Hamachi kama is also good for you, since you can cook it with no added fat whatsoever – it tastes best simply grilled, with at most a sprinkling of salt, soy and citrus.

So that’s going to wrap this up for 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’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!