[Sca-cooks] Tuna, tuna, tuna

[lilinah at earthlink.net]

OK, so for this Roman feast i'm doing in September, i want to serve 
an Apician recipe for tuna with date sauce. It's in an "appetizer" 
course, so i don't need masses of it. I am thinking of 4 oz per 
person - or is this too much? There will be 6 courses, with chicken, 
ham, and lamb sausages in following courses, as well as hard cooked 
eggs in another appetizer course. I'm making my recipes for 80 but 
that will usually serve 90.

Now, there's nothing like fresh tuna - and nothing much like the 
*price* of fresh tuna. Sushi grade ahi around here is close to $16 
per lb. This is way beyond the budget. I'm starting a search for less 
expensive fresh tuna...

But if i can't find it for less than $10 per lb, would it be awful to 
serve canned tuna (gosh, i sure don't want to, but...). If i serve 
canned tuna, would red meat or white meat be more suitable (i only 
eat white meat, but if red is more suitable, i'll do it)

Anahita