Hot Doggie? Only If It's A Bluefin Hot Dog!

September 15, 2015

 

Fresh Tuna Recipe For The Beach

Never before off our coast have tuna been more readily available. So many coastal kayaker are continuously nabbing them. But how do we cook bluefin at home? I say take my new fresh tuna recipe for the beach, and have a picnic at the beach . Then with your portable BBq, grill up some strips of tuna and drop them into a few hot dogs buns. On top of that, I'll show you how to make a couple of international sauces. How about a homemade lemon zest mayonnaise--also known as aioli--and a traditional latin Chimichurri sauce. So you can  forget about the mustard and ketchup, since these sauces while surprisingly simple, are very gourmet.

 

And why these global sauces? Because bluefin tuna is eaten worldwide, with these types of sauces. And since bluefin's popularity is raising in So Cal because of El Nino 2015, anglers are looking for different, and yes, global recipes. Especially since we've had our fill of tuna sushi.

 

One by one, my circle of friends keep calling me nightly. First with their reports and then followed by a simple question. Have you got some different bluefin recipes? Now I can tell them, try my new fresh tuna recipe for the beach. All you need is a few simple ingredients, a BBq, a picnic basket and a yearning to try some international ways to eat tuna, with your toes in the sand.

 
Bluefin Tuna Hot Dogs (makes 4 hot dogs)

4(ea) 1/2lb bluefin fillets cut into the size of large polish hot dogs

4 hot dog buns

3 egg yolks

½ – ¾ cup of extra virgin olive oil

1 lemon, zest and also juiced

2 stalks of green onions, chopped

1 bundle of flat leaf parsley

2 garlic cloves, crushed, fine chopped

¼ cup of red wine vinegar

Kosher salt

Coarse black pepper

 

Fresh Tuna Recipe For The Beach

1. Start by heating your grill

2. Create the lemon zest aioli by first separating three egg yolks from the egg whites. Crack the egg into your open hand, then allow the egg whites to ran through your fingers but not allowing the yolk to pass through. Place three egg yolks in a bowl. Using a whisk start to beat the egg yolks slowly, drizzle in the olive oil a small amount at a time.

Continue for a minimum of 3-5 minutes. Remember, do not rush this process. If you do, the egg yolks and oil will separate and you'll have to start over again. You will add between ¼ to a ½ of olive oil to complete this step. Stop adding oil after the newly created aioli is at the thickness and consistency of mayonnaise. Now whisk in the zest of one lemon and the juice of a half lemon. Add a pinch of salt and pepper. Then place into a cooler or refrigerator to allow the aioli to thicken up.

3. To create the chimichurri add the juice of a half lemon, red wine vinegar, garlic, pinch of salt, pepper, green onions and then the parsley. Mix, and then stir in the slowly poured olive oil. Set aside.

4. Separately, prepare the tuna fillets by brushing them with olive oil and sprinkle with salt and pepper. Place them on the grill and cook until medium rare. This should take no more than a minute total cooking time.

5. Heat the buns on the grill and create the hot dogs by placing the tuna inside the buns then adding the chimichurri and aioli. You will be amazed how delicious they are.

 

Equipment, Kitchen Gadgets and Ingredients I Used To Make This Recipe              

 

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I'm a fisherman and a cook, and I love to do both. My name is Yanni and welcome to my website, Fisherman's Belly. Here, using your fresh fish and everyday ingredients, you can learn to cook hand-crafted easy fish recipes. 

See you on the water and in the kitchen. Yanni

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