Not Quite a Friday Recipe

I make this seared tuna that’s out of this world.

Take a #1 Sashimi Grade hunk of ahi tuna, and sear it quickly on all sides, on high heat in a non-stick pan. Slice it thin, and fan the slices out on a plate. Drizzle on an emulsion made from soy sauce, lime juice, spicy Chinese mustard, and a dash of Wasabi powder. Man, that’s some good eats.


Problem is, my lovely bride doesn’t like raw fish — and that seared tuna is almost completely uncooked. Also, we’re planning on trying for our first child next year. And that’s why I hope she doesn’t see this story:

The federal government plans to warn pregnant women, nursing mothers and even those thinking of getting pregnant to limit their consumption of tuna as part of a broad advisory concerning the dangers of eating fish and shellfish with elevated levels of harmful mercury.

A draft advisory from the Food and Drug Administration and the Environmental Protection Agency cautions women of childbearing age as well as young children to limit their intake of tuna and other fish and shellfish to 12 ounces a week, the equivalent of two to three modest meals.

Shall I grill more steaks tonight, honey?


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