I love the taste of seared tuna at restaurants, and was wondering do I need sashimi grade tuna to do this at home? One of my few experiences with food poisoning was from buying regular tuna, & eating raw a couple of years ago.... However, I suspect most seared tuna isn't the $18.00 + per pound sashimi grade stuff.
Obviously, no one replying to this thread will be held liable if they convince me to take my life into my own hands & sear away
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Obviously, no one replying to this thread will be held liable if they convince me to take my life into my own hands & sear away