The photographer: Scott Leysath of Folsom, host of “The Sporting Chef” TV show
The dish: Rubbed with olive oil, lightly seasoned with sea salt and grilled over white-hot coals, this was one of the best ahi loins ever. It was grilled for just a minute or two on each side and basted with a mango, sesame oil and unagi sauce glaze with just a dash of Sriracha and a squeeze of fresh lime juice. The first bite revealed a slightly smoky medium-rare tuna that was sweet, with well-balanced salt, acidic and spicy flavors.
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