Updated: May 22
I brought back some Blackfin Tuna from my recent trip to Venice Louisiana. My good friend Ken caught them while fishing offshore and was nice enough to share some with me.
The steaks were frozen in vacuum sealed bags, but when I thawed them out I was surprised to see that instead of bright red meat, it had turned more of a brownish color. I researched this and found out that this is typical for frozen tuna unless you add CO2 or something to the bag…anyway I was confounded on how to cook it. I asked my wife what she thought and she suggested making tunafish for dips or sandwiches. Well this sounded good so that is what I did and it turned out incredible!
Here is how I made it:
Slice the Blackfin Tuna steak into small pieces. Then coat a small baking dish with Avocado Oil, place the pieces into the pan and add salt and pepper. Bake for 20 minutes at 350 degrees or until done.
When done add green onion, pickles, celery and mayo.
Mix everything together with a fork until the tuna is fully shredded and mixed in.
Serve while still warm on Ritz crackers or make a sandwich with it - best tunafish I ever had!