A perfectly seared tuna block provides endless options for appetizers and entrées. Thaw a Saku block on the counter for 2 hours, season (Montreal seasoning is spectacular!), and sear on high, for 2 minutes per side, in a hot cast iron skillet. Return the block to the walk-in to continue to thaw and that’s all there is to guaranteeing a rare center! Slice to garnish and serve with a scrumptious sauce for a gorgeous and tasty presentation.
A Swordfish Chop (there are only 2 per fish!), pan-seared then roasted, and basted with oil, butter, fresh herbs, and shallots will make a welcome addition to any menu. Served with any manner of sauces (perhaps a mustard béarnaise?) and paired with seasonal potatoes and vegetables, these Swordfish Chops are unique and delicious.
Chilled, sliced AAA Saku, served on a refreshing, spicy sauce of watermelon aguachile (chile water) with pickled kohlrabi (ancient vegetable cross between a cabbage and a turnip) and garnished with fresh cilantro.