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Old 08-21-2016, 11:50 AM   #21
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Greg, it's raw on the inside. I only do a 30 second sear on each side and the edges. When it comes to tuna, I usually serve it with either ponzu or wasabi mayo. I didn't happen to have either on hand today, so it went on the plate au naturel.
My man!!! You have accelerated my plans to do a sushi tuna sear, I prefer wasabi mixed in soy sauce. You know the deal, place some wasabi paste in your dish of soy sauce and only slightly mix it. -- To be truthful I'll sear only part of my tuna. It's so good raw that I don't want to risk the whole thing!

Do you have any additional accompaniment suggestions besides the tomato-avocado salad?

p.s. definitely not into edamams.
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Old 08-21-2016, 12:33 PM   #22
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too funny, you guys talking about the tuna...

have a friend who wants to do some for me but fish to start is not my favourite and raw definitely pushes it under the carpet. I told her "You serve me tuna and it better come out of a can!"

Salmon I like and I can do smoked salmon as in lox but gravlax... yes taxlady, I did say I would try anything at least once. Same 'tuna' friend wanted to serve salmon tartar, groan... no no no

But I love seafood as in shellfish. I can do about 2-3 oysters raw (but not cooked - yech, patoui, pwahh)! Shrimp, mussels, clams, lobsters, scampi, squid and octopus too. Very mild fish such as sole, tilapia, snapper too, cod, haddock, - oh yum- fish and chips
I like escargot or at least the garlic butter they're served in. Don't find they themselves have that much taste.
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Old 08-21-2016, 01:05 PM   #23
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too funny, you guys talking about the tuna...

have a friend who wants to do some for me but fish to start is not my favourite and raw definitely pushes it under the carpet. I told her "You serve me tuna and it better come out of a can!"

Salmon I like and I can do smoked salmon as in lox but gravlax... yes taxlady, I did say I would try anything at least once. Same 'tuna' friend wanted to serve salmon tartar, groan... no no no

But I love seafood as in shellfish. I can do about 2-3 oysters raw (but not cooked - yech, patoui, pwahh)! Shrimp, mussels, clams, lobsters, scampi, squid and octopus too. Very mild fish such as sole, tilapia, snapper too, cod, haddock, - oh yum- fish and chips
I like escargot or at least the garlic butter they're served in. Don't find they themselves have that much taste.
Gravlax, like ceviche, is "cooked" without heat. I will not eat salmon unless it is smoked or cured. If you like raw oysters, you should try uni.
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Old 08-21-2016, 01:32 PM   #24
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Gravlax, like ceviche, is "cooked" without heat.
Yeah, I forgot to mention ceviche - I don't give a if the lemon is "supposedly cooking" the 'whatever' - I cannot wrap my brain around it - sorry but that is still raw and able to crawl with all it's inherent nasties. (shudder)

Back in the day I can still remember my grandmother & mother using lemon juice to wipe down the chicken. It was (and is) a way to remove surface bacteria. I still do it on occasion, especially in the cavity of fowl. But if you soaked the bird in lemon juice - it didn't mean the darn thing was cooked!

and now I'm off to go and google uni.
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Old 08-21-2016, 01:35 PM   #25
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My man!!! You have accelerated my plans to do a sushi tuna sear, I prefer wasabi mixed in soy sauce. You know the deal, place some wasabi paste in your dish of soy sauce and only slightly mix it. -- To be truthful I'll sear only part of my tuna. It's so good raw that I don't want to risk the whole thing!

Do you have any additional accompaniment suggestions besides the tomato-avocado salad?

p.s. definitely not into edamams.
I made seared tuna recently. For a side, I made sesame noodles topped with spicy pickled julienned zucchini, summer squash and onion. I have also served it with Chinese cucumber salad - sliced cucumbers marinated in rice wine vinegar, a little water, a dab or soy sauce, and sesame oil, sprinkled with sesame seeds to serve.
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Old 08-21-2016, 01:36 PM   #26
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OMG Sea Urchin GONADS!?!?!

OK well, I said I would try anything once...
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Old 08-21-2016, 02:52 PM   #27
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Yeah, I forgot to mention ceviche - I don't give a if the lemon is "supposedly cooking" the 'whatever' - I cannot wrap my brain around it - sorry but that is still raw and able to crawl with all it's inherent nasties. (shudder)

Back in the day I can still remember my grandmother & mother using lemon juice to wipe down the chicken. It was (and is) a way to remove surface bacteria. I still do it on occasion, especially in the cavity of fowl. But if you soaked the bird in lemon juice - it didn't mean the darn thing was cooked!
That's too bad. Ceviche is one of my favorite foods It's hardly crawling And of course, a whole chicken isn't remotely like thinly sliced seafood. Seafood is much less dense than chicken. Mmm. I need to head for the fishmonger this week. Maybe get some fresh scallops.
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Old 08-21-2016, 03:25 PM   #28
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It was an interesting experience. Cleaning and picking out the uni was fun. I'd have it again though, especially if somebody else cleaned it for me!
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Old 08-21-2016, 03:30 PM   #29
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Yeah, I forgot to mention ceviche - I don't give a if the lemon is "supposedly cooking" the 'whatever' - I cannot wrap my brain around it - sorry but that is still raw and able to crawl with all it's inherent nasties. (shudder)

Back in the day I can still remember my grandmother & mother using lemon juice to wipe down the chicken. It was (and is) a way to remove surface bacteria. I still do it on occasion, especially in the cavity of fowl. But if you soaked the bird in lemon juice - it didn't mean the darn thing was cooked!

and now I'm off to go and google uni.
What about carpaccio or tartare? Umm, carpaccio over arugula with parm shavings. There's also a restaurant we go to once in a while that dresses it with a vinaigrette that uses the tiny capers. Don't usually like them but they seem to go with the carpaccio.
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Old 08-21-2016, 03:42 PM   #30
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It was an interesting experience. Cleaning and picking out the uni was fun. I'd have it again though, especially if somebody else cleaned it for me!

As I have said - I'll try anything ... once...
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