I happened to stop by a supermarket and found “tuna tails” on sale.
Unusual. Who would buy such a thing?
Of course, tuna tails are not ghetto, and I know there are delicious recipes for them. But I have never eaten them myself. That’s why I rarely see them for sale, and even more rarely have the opportunity to buy them.
I may have seen tuna tails at the fish markets I stop at on my travels, but I have no desire to buy them on my travels. But it is not an ingredient that I would want to buy on my travels. On that note, this time I found tuna tails in a supermarket close enough to bring home, so it was easy to buy them.
I ended up buying them on impulse. I wanted to cook something else tonight.
If the price had been higher, I would not have bought this ingredient. But the price was only 79 yen per 100 grams, and even though it was 8 to 10 centimeters thick, the price was only 577 yen (not including tax). I had no choice but to buy it on impulse.
The preparation of this dish was very simple: a steak seasoned with salt and pepper.
However, it is quite difficult to cook the inside of such a thick steak. First, the surface was browned in a frying pan, and then it was slowly cooked in the oven for more than 30 minutes using a Helsio (the product name of a water oven).
This is the baked result. The color is nice.
Even though it shrunk after grilling, it is still this thick. It’s a good meal.
If I were to take a knife and fork to this hunk of meat and serve it to everyone in the family, I am sure I would be looked upon with respect by everyone in the family.
As you would expect from the king of fish, the tuna has a magnificent tail.
I was stunned when I took out the meat, imagining the voice of “Daddy, cool!”
I was stunned to see that the meat was bright red. In other words, it was not cooked at all. The meat was so thick that it had only been in the oven for 30 minutes and was still raw.
I hurriedly took the dish back to the kitchen, cut the meat into pieces, and fried it. My plan to make “tuna steak” turned out to be “tuna stir fry,” which was a big miscalculation.
Japanese people imagine the taste of tuna to be raw, as in sushi. When tuna meat is heated, thinking that it will be delicious even when heated, it tastes like canned tuna. I am disappointed at the same time as I realize that tuna is tuna meat, something I should have known by now.
So I think it is better not to heat tuna too much. But this tuna tail was different. It was in a completely different place than the tuna I usually eat, so it didn’t taste like canned tuna, even when heated. The texture was tough because it is the muscle that moves the tail fin. It also has a certain amount of muscle, which makes it a little difficult to eat. Still, I thought the flavor was quite strong.
Since the meat is so thick, it might be more consistent and flavorful if cooked in a pot. I would like to try cooking with this ingredient again in a few months.