Fresh Tuna

Dan flew down in his Citation II to visit. Not the best airplane. We took him to Charlie’s Cafe & enjoyed the visit. Dan coached me for my written exam re my private pilot’s license. He was so gracious – hours over a weekend two years ago. He said he was learning – or re-learning some things so was enjoying it. He’s a great pilot – flies every day various types of aircraft.

He brought us fresh tuna – caught that day. So many apparently well-trained chefs have cooked some of our tuna and ruined it. Three or four – that had gone to culinary school. Another friend who was a great cook – overcooked it. And one time a few years ago, I had done this exotic tuna on the grill. And everyone said not to take it off yet – and….it was overcooked.  ARRGGH.

So I was a little timid about ruining this VERY fresh tuna. That evening I looked up how to cook tuna on the internet. I kinda used several of the suggestions: marinated it in low sodium soy sauce, toasted sesame seed oil, ginger, black pepper, walla walla onion. After an hour I heated the iron skillet on high, put in olive oil, when it was clearly hot, I put the tuna in and timed it – 1 1/2 minutes, then flip 1 1/2 minutes. I think I put the lid on for half the time.

And….it….was…..DEEEE-li-cious!  Woo hoo!

c. GCYI