Fremen

Ok, I had this dream the other night that my mom threw a party. I was going through her fridge looking for leftovers and I found two aluminum containers.
One had tuna fish for making sandwiches, but the other was a tuna fish dessert.

Now, as far as I know, there isn't such a thing in real life, and googling it doesn't find anything.
While the idea of a tuna fish dessert is kind of repulsive, it keeps playing through my mind.

Do you think it's possible to make an appetizing tuna fish dessert?

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snowy

No.

After watching Iron Chef America after Iron Chef America where the chef attempts to use the ice cream machine for a savory ingredient and seeing it turn into disaster, I do not believe you could make an appetizing tuna fish dessert.

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Fremen

Heh, yep, I've seen some episodes where they had ice cream disasters.

I wonder if Alton has a bet going with any of the crew when they see them break out the ice cream machine?

Other than ice cream, though, I think there ought to be a way to create a tuna fish dessert. Maybe some daring chef, one of those guys they show using new techniques (like using liquid nitrogen) could come up with a fusion of savory and sweet that wouldn't be repugnant.

I know we have some chefs/cooks or gourmands on here. What do you other guys think?

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Charlatan

Given what I like to eat for dessert, I'd find it difficult to imagine using Tuna in a dessert that I would like, as a dessert.

That said, if you used sashimi grade tuna and cut it into small cubes and tossed it with some brown sugar and... I don't know... lemon juice. Then laid those cubes on a bed of crumble (equal parts macadamia nuts, sugar, flour and butter baked and then crumbled), it might make something resembling a dessert.

You'd need sauce of some sort... creme anglaise or something. Not sure.

It's sounds weird and would likely be gross.

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snowy

Yeah, that sounds like a waste of sashimi grade tuna to me, Charlatan

My mom had an hors d'oeuvre she made a lot when I was growing up that consisted of fancy tuna salad in a pâte à choux puff. Totally savory, but I imagine the idea could be taken and made into something not so savory.

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Daniel_

If anyone could do it, it would be Heston...

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jewels

No. Although it could well be considered a tasty treat, adding caramelized ginger and honey or sugar still won't make fish into a dessert.

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Grasshopper Green

The only way I could see getting tuna into a dessert is by somehow managing to completely disguise the flavor, which would be pointless and a waste of good tuna fish. Really, I would have to extend that to any sort of meat - meat and dessert just don't mix!

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ring

My dog thinks it's pretty sweet of me to let him lick out the flecks of a mostly empty tuna can.

Baraka_Guru

I dunno. Tuna has a relatively mild flavour compared to a lot of other fish. I imagine if you could prepare a raw-tuna dessert of some kind like Charlatan was getting at, perhaps you could come up with something.

I think the adding of sugar and fat would be a necessity. Like a sweet tuna custard.

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Fremen

Hmm, I guess fresh fish would be the way to go to attempt to make a tuna dessert, as opposed to the overcooked dried-out fish in the cans/packets.

The problem for me is, here in East Texas, the only fresh fish I've had access to is catfish.
I've had smoked salmon, and canned salmon, but not fresh. I really want to try fresh. It looks so good on The Food Channel. For that matter, so does tuna fish.

I like your idea up there Charley. It at least sounds appetizing. (probably just for the other ingredients)

How does fresh fish compare to canned?

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Baraka_Guru

Cooked tuna is quite different in flavour from raw. The raw flesh has a much milder flavour.

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Knowing that death is certain and that the time of death is uncertain, what's the most important thing?
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Humankind cannot bear very much reality.
—From "Burnt Norton," Four Quartets (1936), T. S. Eliot

Plan9

Want.

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Charlatan

Now that I think on it... you might be able to do something to smoked or cured salmon that prepared it with sugar or maple syrup much in the way you can make candied bacon.

Once you have your candied salmon you can build from there.

You might crumble it over sago or tapioca pearls with cocount cream and gula melaka (a palm sugar). This would be especially interesting if you used the gula melaka to cure the salmon. It could work like a sweet congee.

Picture this with some crumbled, candied salmon and you get the idea.

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