I used to work in a deli in N.Y. try mixing Italian breadcrumbs in the mix. you want a whole new level of goodness? trust me you will love it. it make a big difference.
Oh if only I had the tuna grilled already... I could have this for lunch! Guess I’ll have to make it for supper instead! Can’t wait to try this...yum 😍
I make mine very similar, except I also add softened cream cheese along with the mayonnaise and mustard. (I don't add Tabasco sauce though. I might try that next time.🤔)
Nice. I don’t know why, but I’ve never preferred canned fish and oil. I always go with water. I found a nice canned substitute instead of fresh at Whole Foods, but the name is escaping me.
@@ChefBillyParisiI like this particular one because it’s not dry as water packed. I don’t have fresh tuna or a Whole Foods near me so I settle for Amazon delivery.
2 bucks for can of solid white tuna = 4oz drained wt. = 8$ lb. 5 lb case frozen tuna steak from restaurant supply = 40 $. 40/5 = 8$ lb . . . .know what im sayin . .
Nice Bro ! Try it with blue fin tuna and save some for breakfast , do the same with coffee in the morn and holy sheite. Wine crackers and cheese ain’t got nothin on this, it’s a flavor explosion in your mouth.
Are you sure about 7 to 8 minutes a side at 450 to 550? For tuna? I understand you want it cooked through, but I would think it would be burnt to a crisp. Not trying to be smart, but that would be an expensive mistake if you burn it.
I was thinking the same thing. That’s way too long to grill tuna. The instructions written on the video say “7-8 minutes per side”, but right after that he says the tuna will take 7-8 minutes to be completely cooked through. I’m assuming he made a mistake with the written instructions and that we should do 3-4 minutes per side.😄
@@LadyWillanger I’m making the recipe right now. I think you’re right. I did 3 minutes a side for a 1 1/2 inch thick filletand it’s cooked through but still slightly juicy. Looks fine for this. I would consider it overcooked if I were just eating it grilled. If I were grilling it rare which is usually what I would do, I would do about 2 minutes on the first side and a minute on the second for a 3/4 inch cut which is what it looks like the chef is using.
You want to stay out of the danger zone (40-140F) as much as possible so going straight to fridge can be better. Food safety for restaurants says if you’re in the danger zone over 2 hours, you have to take the food to the safe zone again, more than 4 hours you gotta throw it out - so it’s not a big deal if you have it at room temp for a bit, but if it’s a big piece of meat for example, it’ll take awhile to cool at room temp, so you’re better off just going straight to the fridge imo. That being said most people’s fridges aren’t cold enough and a big hot piece of food could make it even warmer, putting all your food in the fridge at risk. For that I’d recommend a cheap thermo off amzn and just making sure your fridge is 34-38F
I can already answer “why would I ever buy anything from a can again?” Life. It happens. We can’t always succumb to prandial snobbery. But it sure is nice when we can.
