Bellhorn Family

Everyone was in the mood to eat fish for dinner tonight. We had also discussed various cauliflower recipes last night, so Terri had a craving for the mock fried rice I sometimes make. My suggestion to try the seared tuna recipe by Alton Brown was well received. It looked like fun to make, so I went out and purchased the necessary equipment this morning.

The tuna is cooked on top of a charcoal starter chimney. It generates quite a lot of heat which helps in the searing process. You only need to cook each side for about 30 seconds.

The shooting flame is looked awesome! More important, the meal tasted rather good. I enjoyed the marinade/dipping sauce. Wasabi powder gave it a bit of kick, but the honey added sweetness and canalization. Definitely something we will try again in the future.