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May 22, 2011


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Brush Charlie on both sides with 1 teaspoon of the EVOO and sprinkle with freshly crushed rainbow peppercorns. Heat a sauté pan to high and add the last teaspoon of EVOO. Toss the tuna in the pan and allow to cook for 30 seconds to 1 minute on each side, searing only the outside and leaving the inside completely raw and cool. Remove tuna from the pan, place on a cutting board, and gently slice into thin pieces.

Andrea Chopra

Wow, this takes the cake! I love tuna, may it be raw or cooked. It's very light in the stomach and healthy, too. I remember when I traveled to an island in Southeast Asia, the locals served me a salad made from the freshest raw tuna, ripe mangoes, tomatoes and fresh seaweeds, seasoned with lemon sauce and salt. It was the best salad that I ate. I should try this recipe for myself, too.

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