What do you do with a 244-pound tuna?
Tuna specials and R&D for days...!
This week my team brought in a 244-pound tuna caught a day earlier off the coast of Portland, Maine. We had it delivered to my restaurant minibar, where our R&D team (the Delta Force of our restaurants!), led by Chef Koji Terrano, broke it down into its parts: top loins, belly loins, belly flap, and more rare cuts like the morrillo, which is the meat ri…
