Thread: fresh tuna
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LittleGreyPoodle
 
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Default fresh tuna

Peter Huebner wrote:
> Oh, but we got lucky yesterday. Went into town and found the fish shop
> had some fresh tuna. (***Fresh***) Pricey, but what the hell. I got
> about 350g between Suze and myself ... got home, cut tuna into maybe
> 3/4" slices, sprinkled with blk.pepper, salt, lemon juice and into the
> smoking olive oil they went. Seared to a medium brown both sides I
> reduced the heat and did them for another 4 minutes or so ... side dish
> of mashed potatoes (I worked the oil-and-tuna-fat from the pan into the
> mash with a pinch of nutmeg & salt) and that was it. Tried topping the
> steaks on the plate with a bit of avocado and lemon, just lemon, or
> nothing ... found the avocado a little too distracting, the other two
> were equally good.
>
> Mmmmmh - Hmmmmm. A rare treat :-)
>
> -P.
>


Where in the world do you live that you can enjoy FRESH tuna? I envy you!

Most all the "fresh" tuna I see in the markets is actually flash frozen
on the ship right after being caught. Some sort of wierd food law or
something. Supposed to be better than fresh because the freezing kills
the micro-organisms that otherwise are supposed to infest all fresh fish.

And lately, I've been having a hard time finding good tuna at any cost.
I live in the Phoenix, Arizona (US) area.