On tap for tonight: Italian Sushi.

Officially called "Pesto Encrusted Tuna"
Sashimi grade tuna filet
Salt
Pepper
Olive Oil
Romano Cheese, grated
Pesto Sauce

Season filets with S&P, coat with olive oil. Heat pan med hot, wipe with thin coat of olive oil. Put ~1/4 cup romano in pan per filet in approximate shape of filet piece, place filet on top. Cook 1-2 min,
flip w/ cheese intact. Sear other side, plate, top with pesto. Serve with fettucini alfreo and a nice pinot noir. Should be rare inside for those that like sushi, romano is golden brown and crunchy.

Ciao!

Pics later.

Scott

My HT