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Thursday, November 26, 2020

Seared Tuna Sashimi

My recent adventures to the grocery have been without a shopping list. I feel that going without a shopping list gives you the opportunity to see what’s fresh and available in order to have the best tasting dish. The other part is that it feels like “hunting and gathering” and then bringing home what you find. While I love the structure of going to a grocery and knowing what you want and where to get it, I like the freedom of going outside the box.

Going outside the box has pros:

  • You buy what’s fresh.
  • No disappointment if the ingredients are not there.
  • There are chances you’ll find more creative food ideas.

The cons:

  • You spend a lot of time in the store.
  • You buy stuff you don’t need.
  • You buy stuff you don’t need.

With all this being said, I went out to the market without a list and came back with a great piece of sashimi grade tuna.

Seared Tuna Sashimi

Ingredients
Sashimi Grade Tuna

Tools
Knife
Blowtorch
Cutting board

Method
Place tuna on plate. Turn on blowtorch. Sear the outside of the tuna. Slice and serve.

Edel Alonhttp://edelalon.com
Edel-Ryan Alon is a starving musician, failed artist, connoisseur of fine foods, aspiring entrepreneur, husband, father of two, geek by day, cook by night, and an all around great guy.

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