Bought 1kg of Bluefin Toro but have no clue what to do with it

30 comments

1. Eat it

2. Some fun ways to eat it aside from sushi and sashimi would be,

   Tekkadon – slice then marinate some in soy/mirin/sake for an hour, then serve on top of some fresh rice

   Negitoro – off cuts and trimmings can be chopped up with some scallions and served on rice or in sushi

   Crudo – if you want something different, slices drizzled with a bit of olive oil then sprinkled with coarse salt, black pepper and finely minced shallots make a great crudo

   Tartare – use any tuna tartare recipe with off cuts and trimmings for an extra decadent tuna tartare

3. that is one beautiful piece of fish

4. By itself or over a bowl of rice

5. Do you have a mouth?

6. I would suggest to eat it.

7. I’d probably slice it for sashimi and nigiri it seems like too good of a cut to waste.

   I’d look at complementary neta toppings for nigiri to give it different flavor profiles.

   Like ponzu, or soy, or maybe a bit of lemon and salt.

8. I would not be able to stop myself from slicing it and eating it as is. I had some o-toro nigiri at a nice sushi place last night that put a little piece of uni on top of the fish. So dang good. If you have access to uni(and like uni since it’s not for everyone), I recommend it!

9. Eat like this guy
   https://youtu.be/ztTqRkutCwo?feature=shared

10. That’s nice toro! How much was it?

11. Don’t know what to do with it but cuts it into Saku blocks . Beautiful piece.

12. Checkout basque ‘marmitako’ stew.

13. Tuna salad

14. oh, it’s great for getting the brake dust off your rims..

15. Toro! My favorite! Just eat it!

16. One of my favorites!

    Slice it thin and sashimi!

    Add rice, nigiri!

    Sear if you like, ingredients for crust below

    10- 16 ounces ahi tuna, thawed (sushi-grade) see notes

    1 tablespoon soy sauce or GF liquid aminos

    2 tablespoons high heat oil for searing- peanut oil, wok oil, avocado

    3 tablespoons sesame seeds (black, or both black and white)

    1 teaspoon granulated garlic powder (or onion powder)

    1 teaspoon kosher salt

    1 teaspoon fresh cracked pepper

    1 teaspoon sugar

    1 teaspoon dried Italian seasoning (or dried thyme)

17. Chu toro. Slice it and eat it. Little bit of wasabi and soy sauce.

18. Hand rolls.

19. Make sweet sweet love to it

20. Chop, mix with celery, sweet pickles and mayo. Spread on saltines.

21. Take top layer skin off then you can sashimi block it and cut and serve🤙🤙🤙🤙

22. Age a nice chunk and have your mind blown about having fresh sushi, especially the nice ass toro you got on your hands.

23. For family meal we ate it over sushi rice with green onion and nato and soy sauce pretty much every day. It was pretty bomb.

24. Try not to eat it all in one sitting, I would imagine

25. Chop it up with some mayo and pickle relish. Place between 2 slices of white bread and know you just ate the best tuna sando of your life.

26. Salt and smoke it with hickory. Freeze some of course for later. Grill it, saute it, marinate it and fry it! The marbling looks fantastic, let your creativity be your guide.

27. I like to lightly torch thin slices of toro (aburi style I believe) and serve it with a touch of yuzu kosho. I set the slice on a half lemon when torching to get a kiss of citrus on the fish

    If I don’t have any kosho readily available, I also like to quick pickle thin slices Serrano in some rice wine vinegar with some green onion and apply it in the same manner.

28. I’m an avid fisherman. And belly is the only tuna I eat.

    After you get sick of sashimi, try slow smoking it.

    Best tasting tuna you could make.

29. Whatever you do, don’t deep fry it, mince it, or mix it with mayo. Let that beautiful fish speak for itself.

30. Eat it with wasabi, ginger , some veggies if you want, some seaweed fresh, no roll, no cook.