Monday, December 20, 2010


That tuna I seared last night, that was only half of the steak. The other half I diced, covered with equal parts lemon and lime juice (about 2T each for maybe 6oz tuna), mixed with 2T minced red onion, half a habanero, thinly sliced, and 1T chopped cilantro. After letting it marinate, refrigerated, overnight, it’s ready for a delicious lunch.

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