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NC Small SKINLESS Yellowfin Tuna Loins (1 lb 30-40)
Item:  sss-60-yellowfin-tuna-loins
NC Small SKINLESS Yellowfin Tuna Loins (1 lb 30-40)
NC Small SKINLESS Yellowfin Tuna Loins (1 lb 30-40)
Your Price:   $24.00
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DAY TRIP Sashimi Grade Tuna. 68.7mg Omega-3 fatty acids; 6.6 g protein; 14.1 mg Magnesium; 54.0 mg Phosphorus; 125 mg Potassium; 18.4 mg Choline; 17.0 IU Vitamin A.

Eat RAW or Pan sear this fabulous tuna after coating with black pepper in a heavy cast iron pan using ghee** or extra virgin coconut oil.
Sear the fish for 2 minutes on each side.
Serve with a ramiken of finely grated ginger root in Coconut Amino's for dipping.
Viola!! Perfect AHI everytime!

**How to make ghee or clarified butter**
1 pound of Jersey Grass fed unsalted butter
Place all of it in a medium stainless steel saute pan
Slowly cook down the butter and allow it to foam and begin to turn orange just before browning.
Strain in a very fine metal strainer lined with a small piece of paper towel into a glass or metal jar to store the ghee that will remain on or near your stove to use to cook everything from eggs to starting your Italian gravies or Indian curries.

Maui Poke
makes about 5 servings

1 lb fresh Tuna *alternatives can be: Seriola Rivoliana *this is my favorite when rarely available*, Vermillion Snapper or Shrimp*
1 small round onion, julienne cut
3 green onions, diced
1/2 teaspoon freshly minced fresh ginger *I add more to taste, careful though because this adds heat*
3 minced garlic cloves
1/2 cup coconut aminos
1 teaspoon sesame oil *olive oil works too*
1/2 teaspoon crushed red pepper flakes *optional- you can also take pickled jalapenos and mince them into a relish and add them here for milder flavor*
1 teaspoon sesame seeds
1 teaspoon homemade sriracha sauce (see recipe attached separately) *you can also just use some coconut vinegar here- this is how I make it for the kiddos as the srisacha sauce can be too hot for them*
1 teaspoon hawaiian sea salt or REAL salt

1-Wash, DRY WELL & Cut Ahi or whatever fish or shrimp into at least 1/2" cubes - set aside & refrigerate.
2-Combine all other ingredients in a large glass bowl & refrigerate for at least 30 minutes.
3-When ready to serve toss Ahi and other ingredients together.
4-Serve on chilled platter with chopsticks or toothpicks.

I actually like to serve this on a bed of shredded Moore family farmís carrots tossed & shredded Chinese (Napa) cabbage OR seaweed salad OR this is also yummy over a bed of shredded daikon and napa cabbage. *I think you get the idea*

**Any of these fish can also be lightly seared in a cast iron skillet in ghee, coconut oil or sesame oil for 1 minute on each side of the filet. Let this cool completely before cubing and then chilling in the fridge. Shrimp can also be lightly tossed in a skillet but not for more than a minute total- the dish is actually meant to be served raw but this variation is also delicious.**