I remember spending a few days with my wife Eileen in Porto Fino in Italy, which is simply beautiful. One day, we went to a big seaside restaurant called Il Delfino, arriving about 11 in the morning and staying through the early afternoon. We sat on the terrace, with the water glinting blue and silver and the fishing boats bobbing on the horizon, and ordered raw tuna with pomegranates, lemon, and basil. It’s that memory that inspired me to create this dish. It’s a great way to serve one of my all-time favorites, raw ahi tuna, but be sure to buy the freshest, best fish you can. Look for bright color, firm flesh, and no odor except a faint whiff of the sea.
Yield: Serves 4 ( More... )© Ken for MobiPre.COM | mobipre's posterous
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