Pan-seared ahi tuna with wasabi cream (serves four) I developed this recipe to emulate a dish I had once at Legal Seafood in Boston. This is a great recipe for dinner parties -- flashy, delicious, and super fast and easy to make. The recipe is for an appetizer portion, but you can easily double it

Ahi Tuna

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds tuna 3/4 cup dry mustard 2 ounces dijon mustard 3/4 cup soy sauce 4 ounces beer 1 pound carrots 1/2 pound celery 1/2 pound diakon root 1 bunch cilantro 6 ounces pickled ginger 8 ounces

Freezing i extends the life of food, but not forever and not under all conditions. Freezing food brings bacteria to a standstill, but does not kill it-chemical activity continues but at a much slower rate. Freezer burn is the reaction of meat to the formation of ice crystals and leaves the meat dry

appetizer or main dish, no matter the course the flavor is divine

TO MAKE: [1] Mix together 1 tbsp each black pep- per, cumin, coriander, and smoked paprika. Add 1 tsp sugar and set aside. [2] Season tuna with salt and coat each side with the spice mixture. [3] In a small bowl, mix the lime juice, orange juice, and salt. [4] Add the jicama, tomato, cucumber,