Comments on: Tuna Confit http://getyourgrillon.net/2008/04/01/tuna-confit/ All the Hot You Can Handle Fri, 05 Dec 2008 08:51:49 +0000 http://wordpress.org/?v=2.0.4 by: Davekatz http://getyourgrillon.net/2008/04/01/tuna-confit/#comment-24461 Fri, 04 Apr 2008 13:21:07 +0000 http://getyourgrillon.net/2008/04/01/tuna-confit/#comment-24461 Andrew - the tuna picked up more smoke than I thought it would. Not so much that you would call it smoked fish, but enough that I'll want to bump up some of the other spices (much more lemon and salt) to balance it out. Dave Andrew - the tuna picked up more smoke than I thought it would. Not so much that you would call it smoked fish, but enough that I’ll want to bump up some of the other spices (much more lemon and salt) to balance it out.

Dave

]]> by: Andrew http://getyourgrillon.net/2008/04/01/tuna-confit/#comment-24297 Wed, 02 Apr 2008 15:42:41 +0000 http://getyourgrillon.net/2008/04/01/tuna-confit/#comment-24297 You managed to combine my two favorite cooking techniques-confit and BBQ! How much smokiness did the tuna pick up? You managed to combine my two favorite cooking techniques-confit and BBQ! How much smokiness did the tuna pick up?

]]> by: Jim http://getyourgrillon.net/2008/04/01/tuna-confit/#comment-24286 Wed, 02 Apr 2008 11:18:56 +0000 http://getyourgrillon.net/2008/04/01/tuna-confit/#comment-24286 Tuna or any other fish I'm aware of, cannot have a loin as this would require a leg. I believe you must be referring to the center cut of the fillet. Tuna or any other fish I’m aware of, cannot have a loin as this would require a leg. I believe you must be referring to the center cut of the fillet.

]]>