Serves Four
Four Big Eye Tuna Steaks
1 tablespoon extra virgin olive oil
1 pint cherry tomatoes
2 cloves garlic, peeled and minced
¼ cup balsamic glaze
Preheat broiler. Preheat cast iron skillet until it is smoking hot.
Sear tuna steaks in scant amount of extra virgin olive oil on each side for just a minute each. Remove to a plate.
Turn off stove heat and add remaining extra virgin olive oil, tomatoes and garlic.
Toss to coat and place skillet in oven to cook for 3-5 minutes until tomatoes are starting to change texture.
Remove tomatoes from the pan, arrange around steaks and drizzle with balsamic glaze and serve.
Sashimi grade Hamachi Toro is one of the many fish that we are passionate about. This velvety yet "clean" tasting fish is best served with just a simple searing.
Many chefs have taken to the trend of pairing it with a kick of spice- maybe a jalapeno here or a chili flake there. No matter what recipe you follow or creative take you place, this fish always yields a moist fillet.
SuperFrozen Bluefin Otoro
Our Bluefin otoro is superior to any other because we only seek out the best Bluefin to offer you. This is the most highly prized portion of the most revered tuna to swim the seas of the world.
Marbled just like a high end piece of beef from the best New York steak house, it will melt in your mouth. When you're looking for succulence, decadence and outstanding quality, this is the tuna you should be purchasing.
Our best Bluefin Toro is caught in the winter when their fat content is highest and their flesh is softest. SuperFrozen processes allow us to offer you this rarity year round.
Our Atlantic Salmon is a fish that can truly be called succulent - it has a great and slightly fatty mouth feel with out any oiliness. It is a good selection for those that want to incorporate more salmon into their diet but don't care for an intense flavor.
Its year round availability and consistency in quality make it an ideal menu choice.