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Tuna steak (w liquid smoked) and exotic mushrooms

post #1 of 18
Thread Starter 
Liquid smoke was brought up recently here so I thought I could show one of its uses.

I marinated a tuna steak in soy sauce,worcestershire sauce, liquid smoke (few drops) and rice vinegar.

Sprinkled some sesame seeds on the steak and in the grill pan with it.


While the steak was marinating I cleaned up these bunches of awesomeness.

(I chopped a bit the ones on the left before I realized I hadn't taken a pic).

I bought these mushrooms from a fellow at the market. Found him a few weeks ago: this is my second batch (different shrooms).

Chopped some leek...don't want to use anything else: i want the pure unaltered mushrooms aromas.


Stems separated from caps ...will take a bit longer the soften. Sauted with leek in olive oil.


Steak is done...good timing...I want it cold.


Stems start to soften (helped with some water)...so I can throw in the best part.


They don't need much cooking. I actually sample some raw. The fist thought: Oh my God! Did I just buy umami extract?

Steak is cold...i sliced it and served it with a blob of wasabi (fake...to match the cheat smoke).


The flavour structure was unbelievable: different between the three varieties and different notes between caps and stems.

I can tell you porcini is still the king mushroom for me but I enjoyed these viceroy mushrooms just as much.

Thank you for checking this out.
post #2 of 18

It looks tasty!

Happy smoken.

David

post #3 of 18

:drool: Looks very good, nice job

 

DS

post #4 of 18

I really wish Tuna steak was cheaper because I seriously could eat it everyday seared just like yours is. Plate looks amazing. Well done!

post #5 of 18
Mmmm tuna looks absolutely delicious and the fungus look just as great!!! Thanks for sharing!
post #6 of 18
Thread Starter 
Quote:
Originally Posted by rgautheir20420 View Post

I really wish Tuna steak was cheaper because I seriously could eat it everyday seared just like yours is. Plate looks amazing. Well done!
But then you would risk mercury poisoning. So being an average Joe works for me.
This was actually very inexpensive: Costco frozen steaks-bag of 5. About $3-4 each (steak).
This time the side was way more expensive than the "centerpiece".
post #7 of 18
Quote:
Originally Posted by atomicsmoke View Post


But then you would risk mercury poisoning. So being an average Joe works for me.
 

Some of that depends on how much weigh and what type of tuna you are eating.Big eye and Ahi have the highest levels of Mercury, Skipjack and Tongol have the lowest mercury levels.  Also a tuna steak contains more mercury than chunk light tuna in a can.  Tuna isn't the only one out there, all fish and shellfish contain mercury. Here's a list of the recommended and non-recommended fish and a table that suggests serving per your weight.

 

http://www.nrdc.org/health/effects/mercury/guide.asp

 

http://www.nrdc.org/health/effects/mercury/tuna.asp

post #8 of 18
The larger the predator fish the higher the Mercury content. You couldn't pay me to eat marlin!

I do eat poke almost every day...
post #9 of 18
Quote:
Originally Posted by Welshrarebit View Post

The larger the predator fish the higher the Mercury content. You couldn't pay me to eat marlin!

I do eat poke almost every day...

You are correct there! When I was in Hawaii I ate Poke almost everyday too. Though not always Ahi. I really like Tako. When I was living at the coast I'd eat seafood several times a week. Tuna probably once a week. This may explain why I have so many smokers!
post #10 of 18

Tuna! MMMM! Fine looking dish, sir.

 

Disco

post #11 of 18
Is there another name for viceroy mushrooms? I've never heard of them...

Great looking plate!
post #12 of 18
My preservice snack: ahi poke in a shrimp chip!

post #13 of 18
Thread Starter 
Quote:
Originally Posted by Welshrarebit View Post

Is there another name for viceroy mushrooms? I've never heard of them...

Great looking plate!

By viceroy I meant the deputy king (porcini being king)...is not the name of the mushroom. The vendor told me the names but they were all Far Orient sounding...can't remember.

I will post the names if I catch him again and have time to write down.
post #14 of 18
sorry I'm having issues with my phone....
post #15 of 18
Does nametake ring a bell? I think that might be the one on the left.
post #16 of 18
Thread Starter 
I looked them up and then remember "pioppino" - the one on the right hand side in the chopping board picture.

The one in the center is lion's mane (it also has a bunch of oriental names).
post #17 of 18
We got some pioppinos in at work...



Tonites special: sautéed ono, spinach, pioppino mushrooms. Shrimp scampi, potato "rosti," balsamic drizzle and sweet chilli beurre blanc.

post #18 of 18

It all looks good to me! 

 

UMAMI Extract....I have broken the code and will be coming out with a seasoning as soon as I get my ducks in a row...JJ

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