I like tuna when there's a definite streak of deep pink in the middle, medium rare so to speak, and it comes out best when it's not cut too thick.
Sentiment: POSITIVE
Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on the inside.
Large fish such as tuna are shown already cut into fillets and bought by the block. Fillets should be almost transparent. Avoid tuna that looks rainbow-colored or black.
Am I eating chicken or tuna?
I eat tuna fish every day for lunch. That's all I ever have.
I make a mean tuna fish sandwich.
I love pink - pink's my favourite. I hardly ever - weirdly - wear it, but I love the colour pink.
Is this chicken, what I have, or is this fish? I know it's tuna, but it says 'Chicken of the Sea.'
A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute or so per side, is the perfect addition to a savory plate of fried rice. Just slice the tuna across the grain and fan those mild, meaty slices over the top of the rice.
If you ever want to eat a tuna sandwich again, don't go to a tuna factory. I visited one where they had two lines: one was the human food line and one was the cat food line - and they didn't look any different.
Whenever possible, buy a fish whole. With tuna, this isn't practical; with smaller fish, it is.
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