Discussion in 'Fitness & Nutrition' started by TracerBullet, May 13, 2007.
just old bay, lemon juice, and olive oil. im gonna have some rice with it.
I'm thinking about buying a bunch of the little packets of starkist tuna fillets. Pretty tasty but costly. $2.50 for 5 oz. But it would help me with portion control.
Not that much more expensive to buy fresh from the seafood counter. I think that was like 7 dollars a lb, and a lb is alot of fish. That piece is probably like .6 lbs.
That looks pretty good
what the fuck is portion control
some people try to lose weight.
fuck losin weight nigga
im rollin 50%s
im eating salmon and veggies
i stocked up on canned tuna yesterday
now i regret it cause i hate tuna
i hate unshaven tuna
how do you cook your tuna steak?
On a pan, over medium high heat for about 4 minutes a side.
I also roll it in seasme seeds, salt, and pepper and either throw it on a hot grill or a cast iron skillet for 2 minutes a side. I like it rare in the middle.
Serve it was wasabi and soy sauce on the side.
I like it raw too, but Im worried about leaving it too raw unless I know its sushi grade tuna or at least really fresh.
wait wait wait. are you eating that raw?
Good point if you go raw get sashimi grade. All the places that sell tuna around here are sashimi grade so I never really worry about that.
Put the fish in the freezer 24 hrs, let it set to room temperature and enjoy. The freezer kills the bacteria that could be in it.
home-made sashimi ftw
I have just eaten it near raw before anyways with no consequences yet , might have to try this.
that shit really work?
seared tuna owns.
Does not kill the bacateria only temporarily stops the growth (it will start when you go to defrost) unless your freezer can go down to -4F (-20C).
Plus then when you go to defrost it the fish turns into mush.
Most sashimi grade is not just caught tuna that was flash frozen instead there is a set of standards based upon freshness, color, and type of fish.