Chef Franks Tuna Tartare
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- Опубліковано 28 лип 2024
- The main thing you should remember with tuna tartare is to get the freshest fish possible. This is the way my family likes it but you can make it with whatever flavors make you happy.
Film, Editing & Production:Karen & Frank Proto
Original music by:Max Ludlow & Brandon Schock
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1 # sushi grade tuna
capers
dijon mustard
chives
extra virgin olive oil
Juice of 1 lemon
salt
chili flake
"If it smells like low tide, DON'T EAT IT!" wise words 😄
I'm VERY lucky to have a fisherman for a husband who gets our own fresh ahi from time to time. I'm curious to try this... never would have even considered mustard with fresh tuna but I'll try anything at least once. That said, no one here will complain about poke though we usually cube it a little bigger... or scrape it finer off the skin & bones with a spoon) also, the bloodline can be good, it just needs a little extra care.
On that note, I'm going to go ahead and recommend serving poke instead of lox for your breakfast, you can make it even better with smoked cream cheese (which is surprisingly easy to make)... it's become one of my favorites, so easy and down right delicious.
Congrats on the 100K subscribers, Chef Frank! I'm one of them and enjoy the knowledge you are so willing to share. Thank you for that.
Thanks so much
🤤🤤🤤……. The last time I tried making tuna tartare it ended up being Poke 🤣
Great video Chef 👨🍳
I hope that your students at the C.I.A know how lucky they are, Chef Frank. 👏 ❤
this looks amazing. As always, thank you for the cooking class.
I kind of want to see Frank do a series where he cooks around the world.
Really most of his foreign food is Italian (from his heritage), or from Spain (where he travelled). I'd be interested to see him travel a bit more and show us some other cuisines.
And the series would be called Food Travels with Frank.
There is no way im gonna be able to afford that big of a chunk of tuna. Im just gonna close my eyes with this can of bumblebee and pretend.
Same
💀
thanks for the tips on how to spot really fresh tuna. Here in London UK, genuinely really fresh fish is virtually unobtainable, so I don't eat as much fish as I would like, especially tuna and Mackerel.
Sorry to hear that.
Great video as always!
Congrats on the 100K Subs Frank! Great video too.
Tuna tartare looks delicious and congrats on 100 subs
Reminds me of a dish in my hometown called "umai" in Sarawak. Missed having them!
Whoever is making the thumbnail,kudos. Great job always
Frank needs another T-Shirt that says "Absolutely Delicious" since he says that in nearly every single video, sometimes more than once.
I really hope he makes a guacamole soon
Ohhhhhhhh!!!!!!!!!
So it's a gateway drug!
Awesome video. Looks incredibly delicious. The 1st thing I thought of Mr. Bean and the steak tartare
Loooovee tuna tartare. At my work we do a version with salsa verde and its amazing!
Ooohhh music! Nice upgrade. You guys do a great job.
You can make "eel sauce" with the skin and all that removed. It is basically soy sauce powered up with acid and fish stock. Meaning, reduce the soy sauce with that skin.
I’ll give it a try next time.
Bloodline is very irony, but if you make a strong vinegrette, it makes a decent tunafish salad. The sinewy parts near the skin though, grab a spoon and scrape off the meat. You can make some spicy tuna rolls with it!
I do not eat fish or any other meat or animal products in general, as I'm vegan (in terms of diet, that is) , but MY GOSH, I REALLY enjoy watching your videos, including the videos lby Epicurious that you're featured in. Thanks for posting these videos! 😁💙
Thanks
Guapo chef Frank!
Frank, Wow! I have been making your recipe for years with one change: finely diced red onion vice chives.
Oh, gods damn, my mouth is watering!
Another great informational vid from chef frank. I will try within next month and let u know how it went protocook. Where I live I think it's almost 40-50$ a lbs where I live. Maybe I try a small amount to see how I like it
It reminds me of ceviche here in peru
I thought for a second that you grow your own tunas
Hey Chef, could you do a guide to Nigiri? Safely prepping raw fish, storing it for later, fresh v. frozen, etc?
I hear that Lorenzo reference, you dirty savage
This looks really delicious. We have a bit of a fresh fish shortage here so will just have to drool over the thought of making some for now. The cost of pok'e here is minimum $30/lb right now :(
😊
This is one I've always wanted to make, thrilled to see how quick and easy you made it! Any recommendations for those of us in the middle of the country where fresh really means frozen?
Also, we assume you raised this fish from roe right? 😂
Frozen tuna is perfectly fine, so long as it was frozen quickly and still smells (or doesn't smell, I guess) how Frank described once thawed. The texture will be a bit different and y'know fresh is always better yada yada. But frozen tuna is still good to eat raw if handled properly.
frank grew that tuna himself
Simple preparation and mouthwatering presentation for a sensational seafood appetizer in the height of summer!!! 💜💜💜 Sign me up for the shoyu & wasabi variation with a dash of shichimi togarashi for heat and splash of yuzu to brighten the dish! Now you're making me miss Japan, Chef. Is the grilled tuna dinner up next? 😋😋😋
What's the difference between ceviche, tartare, and poke? Because I always thought that ceviche was cured with citrus (as he shows). And I always thought that tartare was minced, and poke was more cubed like what he did. So, I guess I'm confused at what the distinction is.
I have a question since I don't work with herbs often - you mentioned that keeping your chives/herbs in a wet paper towel is helpful. How long can you keep it this way? Are you keeping it out in the open? I'd be worried about the moisture making it go bad, but maybe herbs are more resilient than I think
I wrap them in the damp towel and put it in a ziplock.
Poke is big chunks. Medium to large dice.
Can you still taste your food as you cook if you don't have a plastic R2D2 spoon?
Use whatever spoon you have.
Can't you make fish stock with the parts of tuna you threw away? Is fish stock even a thing?
Skin would too fatty and bloodline would not be tasty. Use uncooked shrimp shells for a tasty broth if you don’t want waste.
@@lynnstlaurent6789 thanks :)
HAPPY 100K! Where are you going to put your plaque?!
Under the P behind me
@@ProtoCookswithChefFrank Excellent! I'm SO happy for you and the channel.
Chef Frank swam out to sea every day for 8 years to feed that tuna.
There is no way I can afford that great hunk of tuna
Tuna 😩😩
Have you met Jacques pepin?
Is it just me or should frank be on masterchef
“I think we also need a bit more salt”
Obviously!
Damn, if only fish stores here sold tuna :/
There was a McDonald's ad before this...
Chef Frank, you wear glove, but that glove already touched the tabletop and cutting board?
I’m pregnant and I’m not supposed to have raw fish. This is torture.
Haha lol
Same
Better to start now toughening up that kiddo.
Make a cooked tuna/fish/steak tartare version?
Momma always said: QUIT PLAYING WITH YOUR FOOD!!, right?
Quick Fun Food Fact/Tip:
Momma's not looking now...
🤣 ✔ 🤣
Check and checkmate. ✔
PLAY W YOUR FOOD, PEOPLE!
The tongue/mouth has approximately 10,000 taste buds. Google it.
Congrats, btw.
Chef Frank, yet another amazing vid for the books!
Still patiently awaiting for a vid about making Muffuletta.
Please? Pretty please? With chocolate on top? Ok, we'll top it off with strawberries, some homemade whipped cream, toss in a handful of blueberries or fresh blackberries???
Blackberries are just starting to turn red in W Washington. The red ones are sour and make your mouth explode w flavour. Healthy gummy worms on steroids.
My son once said:
Mom, they make your mouth say HOOHOOO. He was 5, and we were picking blackberries. Had him try a few red ones, lol.
Awesome tip? Pick, rinse, dry and put them in the freezer. Makes great blackberry bread in cold January. Yum!
Congrats, again, for your coming baby, and we ALL love you Chef Frank!!... from a fellow major foodie somewhere near Seattle.
⚘ 🙏 ❤ 🙏 ⚘
@@bigmikesheeran Sooo, she's supposed to ignore medical advice from her Doctor?
When did you get your Ph.D as an OBGYN?
Never mind. You're a man and, let me guess, not an MD who specializes in pregnant women's particular medical issues while trying to be safe for your own and the baby's health/growth, in utero.
SMH... He's a man. That explains a lot.
People spent thousands of years learning how to cook food. Then smart asses figured out how to eat the same food raw. If I was really really really hungry I would eat that. Thank God I'm not that hungry.
Aren’t potato chips also root vegetable chips?
True. But/and it looks like Chef Frank is using a brand which makes chips from other root vegetables...parsnip, sweet potato, etc.
Nightshade chips* :P
As chef Frank says, veggie chips like he's using are sturdier than potato chips for this recipe too.
Looks good, but I may have to add soy sauce.
meow
How many slices of the chives did Chef Frank make? 56, including 1 to cut off the roots, and 1 to cut the bunch in half.
Just saying... 🤣
Love you, Chef Frank.
👏👍👏 ⚘🙏❤🙏⚘
Making tartare on a channel named "ProtoCooks" seems misleading :p
LORENZO COLLAB?
Those chips look weird
That's because they are not made with potatoes, but parsnips etc instead.