http://www.dynagirl.com/2004/10/27/master-class-menu-12/ hasn't gotten around to a redesign since 2004 Thu, 16 Jun 2011 04:13:25 +0000 hourly 1 http://wordpress.org/?v=3.2.1 http://www.dynagirl.com/2004/10/27/master-class-menu-12/comment-page-1/#comment-1215 Russ Fri, 29 Oct 2004 14:29:53 +0000 http://www.dynagirl.com/?p=1343#comment-1215 Don't worry about wasting good tuna on this recipe. The better the tuna the better it's gonna be when you eat it, despite the well-cooked nature of the dish. I could definitely tell a difference between the $9 and $14/lb tuna on the two consecutive nights we had this dish. Go for the best tuna you can justify the cost of. You don't have to buy the sushi grade stuff, but just like beef, go for the best you can get! You won't be disappointed. Don’t worry about wasting good tuna on this recipe. The better the tuna the better it’s gonna be when you eat it, despite the well-cooked nature of the dish. I could definitely tell a difference between the $9 and $14/lb tuna on the two consecutive nights we had this dish. Go for the best tuna you can justify the cost of. You don’t have to buy the sushi grade stuff, but just like beef, go for the best you can get! You won’t be disappointed.

]]> http://www.dynagirl.com/2004/10/27/master-class-menu-12/comment-page-1/#comment-1214 Miriam Wed, 27 Oct 2004 20:42:15 +0000 http://www.dynagirl.com/?p=1343#comment-1214 I don't think it matters what tuna you use; however, next time I won't be using $14/lb. tuna! It was raining, and the store with a better market was more of a hike than I wanted to make. You should totally make this, regardless! I don’t think it matters what tuna you use; however, next time I won’t be using $14/lb. tuna! It was raining, and the store with a better market was more of a hike than I wanted to make. You should totally make this, regardless!

]]> http://www.dynagirl.com/2004/10/27/master-class-menu-12/comment-page-1/#comment-1213 dnash Wed, 27 Oct 2004 20:12:37 +0000 http://www.dynagirl.com/?p=1343#comment-1213 Say - what kind of tuna did you use for this, or do you think it matters? I have a couple of frozen ahi tuna steaks that I also usually do the "seared and served rare" thing with, but I've been eyeing this same recipe in Julia's book. It does sound good. Wondering if it makes a difference whether it's ahi or albacore tuna, since Julia doesn't say. Say – what kind of tuna did you use for this, or do you think it matters? I have a couple of frozen ahi tuna steaks that I also usually do the “seared and served rare” thing with, but I’ve been eyeing this same recipe in Julia’s book. It does sound good. Wondering if it makes a difference whether it’s ahi or albacore tuna, since Julia doesn’t say.

]]>