looks good
Tonight I made pan-seared ahi tuna for dinner. There was no choice really. In the store I glanced at the giant slab of farm-raised salmon from Chile (with artificial coloring added) which was selling for half the price of the wild ahi tuna. People are used to the color and texture of farm-raised salmon, but wild salmon is a beautiful deep color by comparison. We bought the tuna and served it on a bed of wild organic greens, steamed asparagus with miso mayonnaise, and pan fried organic yukon gold hash browns.
start with fabulous tuna
a treat for my sweet (jeremy)
