The Best Tuna Fish
The Best Tuna Fish
(4) 12oz cans of Tuna Fish in water
Miracle Whip as much as you want
Sweet Relish as much as you like
1 small onion
1 tablespoon of sugar
6 large boiled eggs
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CATCH AND COOK TUNA SICILIAN STYLE
Wonderful Tuna recipe fantastic for all thick fleshed fish.Its easy quick and full of flavour .
INGREDIENTS
OLIVE OIL
3 CLOVES GARLIC
6-8 CHERRY TOMATOES
1/2 CUP CHOPPED PARSLEY
1/2 CUP CHOPPED BASIL
500-600G FRESH TUNA (OR OTHER THICK FLESHED FISH)
LARGE HANDFUL PITTED BLACK OLIVES
11/2 TABLESPOONS CAPERS
1/2 TABLESPOON DRY ORIGANO
CHILLI TO TASTE
SALT
How To Make Seared TUNA Tataki | How To Sear Tuna | Bart van Olphen
We're back in Japan! To celebrate the first MSC sustainability certification of a Japanese skipjack tuna fishery we're going to make a brilliant quick dish which is sesame seared tuna steak served with a creamy soy-mayo sauce. Enjoy!
Thank you to MSC Japan for inviting us on this great trip.
If you like this video, please give it a thumbs up and leave your comments or questions in the box below.
You can find the recipe here:
See you next Fishy Friday!
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Tuna Tataki - How To Make Series
One of the freshest most healthiest dishes in the Japanese culture is Tuna Tataki. Fresh tuna, seared rare and sliced thin with some fresh select vegetables with ponzu sauce...is there anything better than this? The best part of this dish is that you can enjoy it with no guilt whatsoever; protein from the tuna, and low sodium soy sauce with vinegar will surely keep you fit and begging for more. The best way is to find sushi grade tuna, and then you're on the way to making this wonderful and healthy dish.
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Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you.
As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: diariesofamastersushichef@gmail.com
-----------
About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
knifemerchant.com
Tuna Poke Asian Nachos - How To Make Sushi Series
East meets South is this Tuna Poke Asian Nacho recipe that will surely make you do summersaults after tasting them. The only healthy part of this dish are the fried corn tortilla quarters, but other than that, this dish is as good as it gets with fresh tuna and Hass avocado. Our homemade ginger dressing is also a very good healthy option compared to a white creamy ranch or blue cheese.
If you can't find some good quality tuna like the one we show here, visit Catalina Offshore Products to get the best quality fish delivered to your door. If not, then using a good quality smoked salmon from your local supermarket is another option. We don't recommend using a raw fish that's in your supermarket because it's unlikely not sushi grade quality and you run the risk of getting sick by consuming it raw.
Give this recipe a try and leave a comment below to and let us know how you enjoyed it and if you did something different.
Follow Hiroyuki Terada:
Facebook:
Instagram:
Twitter:
Hiro's Second Channel:
Camera Man's Channel:
Watch More Hiroyuki Terada:
Recent Uploads:
Popular Videos:
Extreme Series:
Low Difficulty Recipes:
Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you.
As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: diariesofamastersushichef@gmail.com
-----------
About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
-----------
Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
knifemerchant.com
Unbagging Our Fresh Tuna - How To Make Sushi Series
From the Atlantic Ocean to our cutting board in just hours, this is as fresh as tuna gets. Don't mistake this tuna for the bright red/almost pink tuna; that was the frozen version they served you that has no taste. All supermarket sushi and many Thai/Sushi spots serve this tuna because it's inexpensive and easy to manage, and there is zero waste.
With fresh tuna, you depend on your supplier to pick the best there is by looking at the tail portion and a center plug that's extracted and then graded in day light on a white board. There is waste but what you're looking for is the perfect meat that's within. Is it more expensive than frozen tuna? Sure it is, but when you serve it...well there's no comparison.
Follow Hiroyuki Terada:
Facebook:
Instagram:
Twitter:
Hiro's Second Channel:
Camera Man's Channel:
Watch More Hiroyuki Terada:
Recent Uploads:
Popular Videos:
Extreme Series:
Low Difficulty Recipes:
Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you.
As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode...
Send fan mail and products to be reviewed to:
Hiroyuki Terada
6815 Biscayne Blvd,
Suite 103-451
Miami, FL 33138
New videos every Sunday and Wednesday!
Business Inquiries: diariesofamastersushichef@gmail.com
-----------
About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
-----------
Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
knifemerchant.com