FOOD OF THE WEEK – TUNA
A saltwater finfish found in warm seas, tuna belongs to a subgroup of the mackerel family. Tuna are streamlined and fast, and some breeds can swim at speeds up to 46 mph.
- Tuna season runs from late spring to early fall, but tuna is available in frozen steak form year-round.
- Depending on variety, tuna steak color ranges from light pink to a deep, dark red.
- As soon as you leave the fish market, get your tuna into the refrigerator. Store it in the coldest part.
- Eat your tuna within 24 hours of purchase.
HONEY MUSTARD TUNA TARTARE
By: Rose Marie Jarry, Master Chef at Kronobar
- 5 ounces fresh sushi grade tuna*
- 1 tablespoon honey mustard
- 1 teaspoon honey
- 2 tablespoon chives, finely chopped
- 2 fresh basil leaves, finely chopped
- Salt and pepper
- Chop everything fine. Place in bowl and mix all ingredients.
- For serving, place in small bowl or glass, compact it, then flip onto plate so that it maintains the shape of the bowl or glass. Serve with fresh salad and/or with cucumber slices.
*We are going raw here, so fresh is crucial. Only cook this recipe when you know a reliable and fresh tuna source.
Notice: The consumption of raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.
Original Post at Spartan.com.
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