After several disappointing attempts at trying to re-create the seared tuna preparation and presentation you would get in a restaurant that knows how to serve ahi tuna, we finally got it right, and........oh my goodness, what a treat!
We like our beef and tuna rare, with just a touch of searing on the outer sides. Our tuna was prepped with a little EVO, (ala Rachel Ray), minimal salt and freshly ground pepper. We grilled the porcini mushrooms, potatoes and thick Vidalia onion slices first. When they were ready, Chef and Capt. SO took them off the grill, cranked the heat up to 500 degrees, and placed the beautiful tuna steak on the grill plate. Two minutes to a side, just a touch of fresh lemon, and, ooh, perfection.
It was a thick steak, almost two inches in depth and had arrived right off the plane and into the store. Capt. SO and I were in the grocery store, walking past the seafood counter and he spied this huge ahi tuna slab being placed in the display cabinet. He spun around quickly, asked the clerk a few questions and, before I knew what was happening, had a steak being sliced from the slab. The portion was large enough that there is left-over tuna to top a green salad tonight. More seafood heaven.
Today the aqua RV is leaving the dock. Finally, less wind. We'll look for a suitable place to lower the dingy and go searching for some bluegill, rock bass and perch - probably small, but very tasty. I envision another seafood meal in our future.
Time to go get those lines readied and engines warmed up. I can taste the fish already!
Ancora imparo
