Another slant on Tuna.
I brined for 1 hour and then cold smoked the tuna for 1 hour using Alder. The tuna was only lightly dusted with kosher salt, black and white pepper before smoking. Later, just before serving, I pan seared the edges in a very hot skillet with a little oil, only about a minute on each side. Then I sliced ot very thin sashimi-style, and served it with a soy/wasabi dipping sauce. Beautiful pan-seared edge about 1/8" thick and still red and cold in the middle. Fabulous![:p] I wonder when will we start seeing Bradley's in sushi restaurants?