Leftover seared tuna, pretty darn nice on its own, becomes an awesome sandwich.
Sue’s gone for the weekend, so expect several bachelor chow posts, starting with last night’s dinner. Saku (yellowfin) tuna was available at the newly-opened Fresh Thyme market at a decent price.
So how to prepare it? Seared tuna is somewhat passe, but the only other method that sounded interesting would be oil-poached, and I thought I should keep at least one meal this weekend light.