One of my main hommies $K$ called me and said "Hey fag, I have some fresh Alby and Bruefin (is Bruefin spelled with an ^R^ or and ^L^?) loins, AND some fresh C-Bass. Want to prepare some food for our weekly Sunday night get together (it was only Thurs, but he could not wait)"
I put down the Euro-Grip, and said "sure".
In Japan, small (under 60 lbs) bluefin (kuromaguro) and albacore (binnagamaguro or tombomaguro) are often prepared as "Tataki" or "seared".
Real tataki is seared with the white hot charcoal of the hinoki or similar hardwood charcoal, but in a pinch a propane food torch will do the trick.
Directions:
1. wipe down the raw tuna with paper towels (never wash with tap water, which has chlorine and such).\
2. sear to taste ( about 1/8 inch around the outside
3. arrange on plate with cucumber and red onion.
4. prepare "momijioroshi" which is simply ground radish, red pepper, green onion, and ponzu
Take a cucumber slice, and a couple slivers of red onion, add tuna, then spoon on the ground radish/ponzu sauce, and enjoy.
The sauce was so tasty that my guests ate half of it like soup before I was done preparing the tuna slices.
And remember, there are only two thing that taste like tuna, and one of them is tuna.
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