Simply Seared Tuna ala Man in the kitchen

amaninthekitchen raw tuna

It all starts out with a beautiful piece of yellow tail tuna. This was a perfect specimen that was swimming the waters just 24 hours prior to being on this plate. This honestly was the best piece of tuna I ever had. It was beautiful, fresh and smelled like the sea.

Every Sunday, until late November, there is an amazing farmer’s market in downtown Port Jefferson, NY.  At 7 am you can catch the buzz of farmers, fishermen and local veggie, fruit and flower growers setting up their tables and tents with their amazing offerings.  In the middle of the market you will find a simple tent, a table with delights from the sea in a glass showcase and a big ass cooler just in case it gets really busy. On the chalk board you will find seafood prices that will make you never want to shop around for seafood ever again. The boats leave out of eastern Long Island with a small crew and return with a plethora of treats that would make Neptune himself jealous.

Ok, this sounds a little dramatic but I think you get the point. Me likey tuna. Yum, Yum.

“Do not overcook this dish. Most seafoods…should be simply threatened with heat and then celebrated with joy.”
Jeff Smith (The Frugal Gourmet)

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