What to do with frozen whole tuna loin (9lbs)?

Non-regional discussions Home Cooking
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I ran across a seafood supplier with some frozen yellowfin tuna loins at $4 a pound. Seemed worth an experiment.

They suggested having a fishmonger break it down for a fee. If DIY, then cut it frozen with a stainless steel knife (In contrast, I assume, with the alloys used in forged knives?).

So I have a 9 lb boneless tuna loin. I’m not going to eat that much sashimi. Other ideas? Precautions in processing? Any reasonable way to dry age without one of those specialized chambers?

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I know sashimi-grade doesn’t have an official meaning, but given their other wares ($120+/lb king crab) I’m willing to trust this is nice enough tuna.

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maybe some conserva and a couple sicilian preparations (stemperata, siracusana, ragù)?

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Sou Vide Tuna steaks.

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Confit aka conserva.

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I’d cut it into steaks & vac seal & freeze again.

Barely seared tuna steaks are lovely with a soy-ginger-sesame dipping sauce, paired with wasabi mashed potatoes or with avocado and rice crackers.

You can marinate cubed or sliced tuna using different seasonings.

(When I had a source of fresh-off-the-boat tuna, sashimi was my least frequent application.)

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poke

tataki

seared tuna with a Greek / Mediterranean style sauce

ragu like in pasticcio alla carlofortina

wafu / itameshi style pasta like tuna daikon lemon soy

experiment with different zuke since the price is low it’s kind of guilt-free. magurozuke temaki are fun.

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Good thread.

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Do you have or can you borrow a pressure canner?

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No pressure canner. Ive heard of a tool library nearby, maybe I’ll check there.

Thanks everyone for the broad range of suggestions! I’m glad this is frozen. I have some time to get things together.

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