Aphorisms from the Professor: Brillat-Savarin

Monday, August 30, 2010

tuna: a fish better left to sushi

My boyfriend and I have never bought tuna, because both of generally prefer tuna raw - when it's not in sushi or sliced thin as luscious sashimi, I've never had tuna that I've loved. But, we found some beautiful tuna steaks at a good price, so we decided to see if we could conquer tuna in our home by searing it (i.e. leaving the inside uncooked the way we like it!). I have to say that while the flavors we created were good, neither of us were impressed with tuna. I guess we'll leave it in sushi restaurants where it belongs.

Seared tuna topped with a salad of tomato, red onion, banana pepper, rice vinegar and olive oil

Oven-baked potato chips

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