Tuna Belly (Toro)

Wife bought some tuna belly from the fish market today (280p kilo) for the first time. We will marinate and grill this time but wondering if anyone here has tried to make sashimi with it? Toro was always my favourite sashimi, a step above salmon. Thanks

 

Pat,why dont you go to Mifune and see if Naga-san is around..I am sure he could provide you with some helpful hints..

 

500g sashimi-grade tuna , 2 avocados, flesh cut into thick slices , 2 tablespoons extra virgin olive oil , 1 tablespoon lime juice, plus extra lime to serve , 4 spring onions, finely sliced on the diagonal , 1/2 cup (125ml) light soy sauce

Step 1
Using a sharp knife, cut the tuna into 0.5cm slices. Place on a serving platter with the slices of avocado.

Step 2
Combine the extra virgin olive oil and lime juice. When ready to serve, dress the avocado and tuna with lime dressing. Garnish with spring onions and season with sea salt and pepper.

Step 3
Serve with the soy sauce for dipping, and extra lime if desired.

enjoy , followed closely with 1 bottle of Australian red wine

 

Pat I dont think as fatty the tuna belly is that it would take on little to no flavor with a marinade.
Best try like a dry rub.

Best prep Ive ever seen was a dry rub with some really finely chopped garlic n a bit of red onion. fresh cracked black pepper and red pepper flakes..took the garlic and the onion sprinkled that with some salt and infused that..covered the tuna with it..stuck 5 wood sticks in the end that he could hold the whole piece in one hand. And had a gas flame unit that shot some really serious flame out of it and just seared the tuna. I thought Id try like a hand torch..not small like you would use on a creme bruli but like sweating copper pipe..lol any way less than a minute..done.. on cooked like 1/8th inch into it..

Guess Im a cannible as that is about all the cooking it needs for me.. Yummilicious. Sliced on the bias like a good steak

 

Meat needs to be cremated to be edible, not glowing red on the surface and bleeding internally, I am talking Steak that resembles good sitsaron! Now THAT is good food! :D lol

 

I believe that the "Mifune" is not any longer owned by Naga, he sold it to Markus from WhyNot, quite some time ago...

 

Yes,Naga did sell it almost 2 years ago but he still is there sometimes as a 'guest'cook..as is Kurasawa-san

 

Dave, what kind of fish do you buy there? We buy tuna at the tables all the time but never tried it raw, is it safe for sashimi? Thanks

I wish the frozen Norwegian salmon wasn't so expensive here, makes fantastic sashimi.