Talk about taking lemons and making lemonade!
But first, I have to back up and tell you a new culinary rule I made up the other night: “do not sip cocktails and then have a soup course before you serve grilled tuna.” Because while you’re slurping soup, the tuna is sitting on a platter on the kitchen counter cooking way beyond an appetizing degree of doneness. (Without the preliminary cocktails, you may possibly have a shot at remembering to slice the tuna before you eat the soup, thereby suspending further cooking and preserving the perfectly seared outside and raw interior.)
The tuna wasn’t horribly inedible or anything, but after a filling bowl of
