"Bob (this one)" > wrote in message
...
> Yeah. Don't soak them in lemon juice. The lemon flavor will overwhelm the
> subtlety of the tuna. Grill or sear the tuna and leave the center red. A
> light vinaigrette (maybe throw in some dried tomatoes and a chiffonade of
> fresh basil) will serve to accent the tuna and can be used to dress the
> pasta as well. Contrast with buttery corn. Simple and tasty. Fresh fruit
> for dessert.
>

You're probably right ... I normally use a small amount of lemon with
something like steamed salmon or trout as they have much stronger flavours.

Don't have any basil, but coriander would probably go ok in its place.
Think I might combine your idea with Kilikini's )




a