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Dare to Go Rare

This is the best time of year to use a hot, hot skillet to sear tuna to perfection.

RED HOT Tuna that is skillfully seared so that it retains its dark center is all the rage on local restaurant menus. Pair it with crisp vegetables such as haricots verts .
By Sheryl Julian and Julie Riven
September 24, 2006

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Sushi taught Americans to appreciate the strikingly beautiful dark meat of raw tuna. Also from sushi came the fashion for serving the fish crusty on the outside and barely cooked inside. Seared rare tuna steak is on restaurant menus all over town at this time of year. That's because the local catch, particularly Atlantic bluefin tuna, is some of the ... (Full article: 895 words)

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