[Sca-cooks] Grilled Tuna - recipe for my upcoming feast

[Elaine Koogler]

Actually, I sliced the loin prior to grilling.  It was actually easier to
control portion size that way, as well as it being easier to cook evenly.
We sliced it into 1/2" slices and we grilled it just as it was being
served...fish should be cooked very quickly.

Kiri

On Tue, Mar 10, 2009 at 10:33 PM, Euriol of Lothian <euriol at ptd.net> wrote:

>
>
> One of my goals when I started studying medieval cuisine was to show
> that there were recipes that were easy to cook, and I do try to incorporate
> these in my feasts. But I've learned through trial and error that there
> are just some things much harder to do for 80 than it is for 8.
> My plan for this, as Kiri had noted, was to get a larger piece to grill it,
> and then slice it up just before serving. I plan for only a small portion,
> as if it were an appetizer, since it can be quite expensive. I also plan on
> having another meat dish in the same course knowing that a good number of
> people are unlikely to give it a try. My other challenge is this feast
> will be cooked in a field kitchen. But I will have grills and this is why
> these two recipes caught my eye.
>
>