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.
GiantFlavor 