The flavor and texture of fresh tuna are best when it’s served raw or very rare in the middle. If you prefer to eat fully cooked fish, try this recipe with swordfish or halibut steak and cook the fish through.
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In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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