- Joined
- Jan 14, 2006
- Messages
- 12,734
- Reaction score
- 15,623
- Points
- 113
- Location
- At home on the range in Wyoming
I most always have a plan when cooking something that is not usual for me, but today is an exception. I walked into the market for some salmon for dinner and walked out with a sockeye fillet and a piece of Yellowfin tuna.... I know it's short notice (like I'm starting a fire in a couple of hours).... but can anyone give me some last minute pointers, guidance or advice on how to handle the tuna?
![6Rr1P20.jpg](/proxy.php?image=http%3A%2F%2Fi.imgur.com%2F6Rr1P20.jpg&hash=7ce3b62c82042d5a57e8d33a4cf3e507)