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Maybe There Is Something To This “Chef” Thing

I posted a recipe for marinated pan-seared tuna steak a few weeks ago. I got a few comments, but the comments from "stillnolongerachef" made a lot of sense. So I incorporated his suggestions into the recipe, and discovered, much to my chagrin, that successful, classically trained chefs know what they are talking about. At least this one does! I took his advice and the tuna turned out better than my first attempts. What is interesting is that the changes were minor, but the dish was noticeably better. I have updated the recipe to reflect those changes, so maybe I should call it "Jim's marinated, pan-seared tuna steak." Just in case anyone is curious about what ex-chefs do after they hang up their toques, he now makes spectacularly beautiful furniture and cabinetry.

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