Ahi Tuna Tartare Recipe

I don’t put much stock into the USDA guidelines for cooking meats. I like my steak barely cooked, fish and shell fish completely raw (or close to it), my pork slightly pink on the inside, and even my poultry cooked JUST to the point of safety. The reason? Because it’s delicious that way, plain and… Continue reading Ahi Tuna Tartare Recipe