Tuna Loin Recipe -- Marinade and/or Sauce?
The Friend was walking the dog this morning and met a new neighbor, who happens to be a professional fisherman. They made a deal -- in exchange for a dozen of The Friend's best chocolate chip cookies in the universe (the NYT Recipe, made with chocolate discs instead of chips, and KAF vanilla), we received a couple of pounds of extremely fresh tuna. (Yep - we're the luckiest people in DC today!) I made dinner with one of the loins this evening -- sliced it, coated the edges with sesame oil and cracked black pepper, seared it and served it with a soy/rice vinegar/ginger/etc sauce. Pretty good, but not wonderful. With three more loins -- all trimmed, well-wrapped and tucked away in the freezer -- I need ideas!