Thon, tonno, atú and toona










Mr. Ridley our seafood providore supplied us with a rather large side of tuna for a fairly handsome price. I cut the blood line out, skinned it, cut the flappy* bit off which in turn I turned into a ceviche style brushetta with olive petals, heirloom cherry tomato and basil. The rest of it I slyzd into 182g portions, cryvackd, labled and fridgd. All we have to do is come up with something to serve it with tomorrow. Too easy.

*chef terminology


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