On Thu, 27 Oct 2005 16:55:43 GMT, "Dimitri" >
wrote:

>
>"Peter Huebner" > wrote in message
et...
>>
>> 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.
>
>
>Several years ago (longer than I care to admit), after a meeting in central
>Tokyo we went to the restaurant at the top of one of the Shinjuku skyscrapers.
>They took a large rectangle of tuna dropped of the 6 sides onto what looked like
>a cast iron very very hot flat pan and charred each side. The center was cold
>and the tuna was cooked only a few millimeters in. The tuna was sliced into 1/4
>inch slices and served with some various sauces. At first I was a little
>reluctant - from the first taste on I was a believer. We're talking major yum.
>
It is what we do at home, and has been conventional in restaurants in
Northern Cal and the Northeastern US for 10-15 years now. It calms any
fears about the surface handling before you got the piece of fish.

After all, you can't take a whole tuna home and put only your own
knives into its pristine flesh. Searing the surface helps [me]
psychologically but the raw meat is the best.


Rodney Myrvaagnes J 36 Gjo/a


Kansas--working to become a science-free zone