Ahhhhhhhhhhhhhh! Why can’t I cook tuna steaks?
What is it about those seemingly succulent red wedges that brings out the worst in my culinary skills? Granted, my culinary skills are meager to begin with, but I’ve already mastered salmon. How much harder can tuna be?
After my latest adventure, I now consider the perfectly cooked tuna steak my white whale. I just can’t stop pursuing a better recipe or method. This time, I tried to adapt a salmon recipe for tuna and I can’t say it worked out so well.
I won’t go into the details, but please, for the love of cooking, can someone help me get this fish right?