Following on from the previous post, I enjoyed a healthy seafood lunch at the Adelaide Convention Centre on Friday. It was held to showcase the venue to visiting organisers of the World Aquaculture Symposium in 2014.
I have no idea what I ate for the entree, apart from prawns, which I recognised.
The main course was sublimely delicious, featuring southern bluefin tuna steak from Port Lincoln. I had never eaten a tuna steak before, but now I’m looking for more.
We had a Japanese “executive” chef, who obviously knew what he was doing, for if it was me cooking I wouldn’t have had a clue how long to grill the fish. It seemed pretty rare inside and looked something like this (pictured).
Tuna is said to be an excellent source of protein, omega-3 fatty acids, protein, potassium, selenium, and vitamin B12. It’s also a good source of niacin and phosphorus.
Tuna supposedly reduces the risk of stroke and helps prevent heart disease, high blood pressure and Alzheimer’s disease.
And it tastes good.
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If you like tuna Michael and are cooking it for yourself…try wrapping it in foil with a little butter, lemon or salad dressing drizzled over it…bake it in the oven 180 deg C for 20 minutes.