- Joined
- Jan 14, 2006
- Location
- At home...
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?