Thanksgiving week calls for easy meals that allow time for the baking and shopping and food storage that is required to put on a huge feast. That being said, we are traveling for the Thanksgiving weekend and are loath to have much in the fridge when we take off for a few days. Soooo ...
Sometimes I come upon a recipe that just feels right ... and this is one of them. How does one describe this dish? Subtle and lovely. This is a meal to make when you really don't want to fuss around too long, but really want to have something good on the plate in timely fashion.
Sushi grade ahi tuna for a reasonable price! I happened into the fish market yesterday and got that pleasant surprise! It didn't take long for me to have two fat steaks cut, wrapped, and paid for. Then it was home to decide just how I wanted to prepare them.