Whenever we go to a grocery store and see big chunks of ahi tuna steaks in the seafood section, it is a big temptation. It's a bit pricey, so we only seldomly indulge in this temptation, but whenever we do, we know exactly how to cook it.
Searing!
I love my tuna sashimi, but a good seared tuna has different levels of flavour and textures that a slice of sashimi doesn't have. It's tricky though, because if you overcook it, the result is a huge disappointment (in my opinion, like a well-done filet mignon).
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