Yellow fin tuna

[Smoke Doc]

Back in October went fishing off shore on a vendor outing, it was an amazing time, ended up with about 30 lbs of yellow fin tuna 15 or 20 lbs of amber-jack and about 10 to 15 LBJ's black fin tuna. We have enjoyed lemon pepper tuna on the grill. It was good but looking for something differant...Got any ideas?? JT
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Granny Nude

[Richtee]

Not sushimi quality now I assume. Man..I love tuna that way. I don't think you can use it theat was frozen tho... do it like salmon? Enough fat I'd think.

[Texas-Hunter]

This looks like it may be a winner..
Smoky Chipotle Grilled Tuna


1/2 cup chipotle hot sauce
2 oranges, juiced, divided
2 limes, juiced, divided
2 tablespoons olive oil
4 (6-oz.) ahi ( Yellowfin ) tuna steaks
3/4 cup olive oil
2 tablespoons chopped peeled onion
2 tablespoons chipotle hot sauce
1 tablespoon brown mustard
3/4 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1/2 pound spring mix
4 medium cooked red pototoes, sliced into 1/4-inch thick rounds
1/2 pound green beans, trimmed and blanched
8 ounces oil-cured olives, pitted

Whisk together 1/2 cup chipotle sauce, half the orange juice, half the lime juice and 2 tablespoons olive oil in a small bowl. Pour over tuna and marinate for 2 hours. Combine remaining 1-1/2 cups oil, onion and 2 tablespoons of chipotle sauce in a blender or food processor. Process until smooth. Add remaining orange juice, remaining lime juice, mustard, half the salt and half the pepper and process until well blended; set aside. Preheat grill. Lightly oil grill. Remove tuna from marinade and season with remaining salt and pepper; place on grill and cook, 4 to 6 minutes on each side, or until desired doneness is reached. Divide spring mix between 4 plates. Top with tuna and surround with potatoes, green beans and olives. Drizzle dressing over top and serve.

[Smoke Doc]

Went the lemon pepper again. Just spotted the post S-M, after the clean up. Will definitely give the new recipe a go the next time. Looks like tuna again soon.
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Lovely Wendie99

[thepoolguy]

March is the best time of year on the east coast here for yellow and black fin tuna.............also mahi-mahi my favorite, and Iam ready to go.

Blackened and or grilled mahi-mahi is the way to go with this tender fish, then I make smoked tuna dip with the tuna using grape vines for the smoke, of course leaving some nice big slabs for the grill. I have also stuffed mahi-mahi with the tuna dip, double dose oh yea............

[curious aardvark]

Not sushimi quality now I assume. Man..I love tuna that way.

Yeah but you cure it first right ? ;-)