[Sca-cooks] Tuna, tuna, tuna

[jenne at fiedlerfamily.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?

Yes. 2 oz per person should be plenty for an appetizer.

> 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...

Hm... but would you need sushi grade? I mean, that's high-class stuff,
meant to be served raw.

Can't you get 'tuna' in the fish market?

-- Pani Jadwiga Zajaczkowa, Knowledge Pika   jenne at fiedlerfamily.net
"Freedom is expensive, dangerous, unpredictable, and sometimes ugly
and offensive. At such a high price, no wonder it is sweet."
-- John N. Barry, _Library Journal_, January 1992