Aspiran Posted June 15, 2004 Share Posted June 15, 2004 Hello all. I've got a question about tuna. Has anyone ever seen ahi tuna, also called "sushi" grade tuna in France? Most of what I see at the supermarche and the weekly marche in town bears no resemblance to the nice firm tuna "steaks" I can buy at home. Also, does anyone have a favorite method of preparing the thon sold at the marches? Thanks in advance, Janice Link to comment Share on other sites More sharing options...
Val_2 Posted June 16, 2004 Share Posted June 16, 2004 I'm afraid not. I search for different types too as after being poisoned by a tuna salad onboard a BF ship back in 1998 I developed a severe allergy to all tinned tuna and I absolutely love it especially with mayonaise in sandwiches of brown bread. I only buy the cheap stuff now for our siamese cat who hates conventional cat foods and we tend to eat more salmon (not farmed I add). Have you asked a local fishmonger about this type at all, you never know or a local large supermarket. Link to comment Share on other sites More sharing options...
graham34 Posted June 17, 2004 Share Posted June 17, 2004 Nearly all the tuna I've seen in Languedoc markets and fishmongers have been Mediterranean fish that have a darker meatier flesh. They cut slices (steaks) off whole fish on deamand which is better as the tuna deteriorates faster once cut into smaller pieces.A quick flash on the BBQ is the simplest of preparations. I've also poached them in olive oil - cover tuna in olive oil in a pan and warm gently until cooked to your taste. This gives you a moist and succulent version tinned tuna - good for salads.Supermarkets may occasionally stock fillets of lighter fleshed varieties - keep an eye out.Graham Link to comment Share on other sites More sharing options...
Racerbear02 Posted June 17, 2004 Share Posted June 17, 2004 Best way for any fish to be cooked other than on a grill is in the microwave, keeps in all the flavours and keeps it moist.Just put a squeeze of lemon juice, a knob of butter and a good grind of pepper and nuke for around 3-5 minutes according to the size of the steak and also depending on your taste.MMMM will have to go to Carrefour and get some now for dinner with a salad Link to comment Share on other sites More sharing options...
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