I bought fresh Gulf tuna yesterday. It smells like the ocean.
I tried this recipe and it is quite good. I am curious to know how the dish will be cold — I think yet better, vinegary, like some kind of escabeche. We can have all sorts of hot vegetables with it, and I am going to make a summery potato salad — not an American one, but a light and flavorful one, like the potato salads of the Baltic.
About that escabeche recipe: I would like to try it too, but to do so I would need to get hold of a non-industrial chicken. And about basalmic recipes for tuna, there are many. Now I want to try them all.