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On Wednesday Cath & I drove to NYC to visit two extraordinary food emporiums. Eataly on 

23rd Street & Buon Italia in Chelsea Market on 15th Street. I thought I've seen it all but both experiences were incredibly mind boggling to this food junkie. From farm produce to sweets from seafood & fish to meats & charcuterie from cheeses to pastas, it was more than my mind & my eyes could absorb.
The food displays tempted you so there was the urge just to reach into the display case. 

The only drawback was the incredible crowds. You would think you were at the MOMA not at
a retail store.
We drove home laden down with fresh Morels, Pea Ravioli made right in front of your eyes.
Imported Bucatini Pasta, Squid Ink, Buffalo Mozzarella, Rosemary Breadsticks & never ever frozen Yellowfin Tuna which comprised last night's dinner.
 We could have continued to shop, until the bankruptcy police dragged us away.

In no way was this your average daily shopping experience.


RECIPE  Yellowfin Tuna with Black Sesame Seeds & Asian Sauce.


Serves 2

INGREDIENTS  For Yellowfin Tuna1pound of Yellowfin Tuna
1 TB of Peanut Oil
Pickled ginger optional
S&P
Parsley & Sesame seeds for garnish
METHOD
1. Cut the Tuna into 1 1/2″ pieces.
2. In a large non stick frying pan heat the Peanut Oil.
2, When the oil is just starting to smoke, add the Tuna a few pieces at a time.
3. Sear untouched for no more than 15 seconds.
4. Turn the other side & sear again untouched for another 15 seconds.
5. Continue until all the Tuna is seared.
6. You will have lovely Tuna on the very rare side.
7. Plate & drizzle with the Asian sauce & sprinkle on Sesame Seeds.
RECIPE For Asian Sauce

INGREDIENTS

2TB of Soy Sauce
2TB of Mirin
1TB of Rice Vinegar
1/4 cup of Rice Wine or Sherry
1″ nob of Ginger grated
2 Garlic Cloves diced
1tsp of Sesame Oil
3 TB of Scallions white & green diced into 1/2 pieces.

METHOD

1. Whisk all the ingredients together.
2. Drizzle on to the plated Tuna & bring what remains to the table.

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