Y'all would be proud of me. Even though I passed on the pate' (never have met a liver I liked), I ate about 1/3 - 1/2 of the salad nicoise with some the extremely rare tuna without making a comment (except that I was surprised that the boiled egg was over cooked - green on the yolk)...no gagging either.

It was a fairly large salad. And yes, I was a guest in a restaurant and did not comment on the raw fish. But you can bet your bippy I won't be ordering that again!

Not knowing how it was served, I did not realize that the potato was cold. The green beans were cold...which wasn't as bad as the cold potato.

Oh...I also tried the anchovy with a bite of the salad. It was better than I've ever tried, but I don't care for anchovies either. However, IF I had been starving - I probably could've eaten those with the salad...

Leftovers were boxed up and taken home with couple I dined with. For me - any of the other three dishes offered would've been better. At least the chicken (whatever dish it was) and the beef bourginon were fully cooked. That's what I get for being adventurous!

But...I tried it...did not comment and did not gag. So I hope I get credit for that much.

Sherry, you should have sent the salad back. Undercooked tuna carries risks that you shouldn't take lightly. If the tuna wasn't opaque and easily separated with a fork it was undercooked.

I guarantee you that it was not opaque. And I also guarantee that I won't do that again. Even today, just thinking about it...blech. I have absolutely desire to eat sushi and yet I came really close last night...at least it had been waved over a flame...

Funny thing is that DH had gone to a wedding (people he knew but I didn't so I opted to spend my time visiting my 19-month old grand daughter) and he had a poor dinner too. Cold and tasteless. LOL We both had COLD meals.

We've eaten good today...

I hope the tuna had been frozen before they cooked it. Otherwise any parasites wouldn't be killed. Freezing doesn't kill any microorganism that were present in the fish.

As far as sushi goes, I used to eat it. I would only go to a restaurant that had a Japanese sushi chef because they know how to remove the parasites. I stopped eating sushi after reading stories in the paper of people having surgery on their stomachs to remove the parasites. Shocks me to see sushi sold at the grocery stores and Costco. That fish is old and smells but more importantly there certainly wasn't an experienced sushi chef to remove the parasites.

I've eaten, made and served plenty of Salad Nicoise and it is a COLD salad. I love it.

I don't like the recent trend of restaurants serving the fish a little raw in the middle. I always ask for my fish "very well done" and send it back for a little more cooking if it isn't.

Well done KeepYouInStiches for being adventurous in your eating!

KYIS -- kudos to you for being adventurous! You never know when something new will end up being a favorite!

I don't get tuna very often (it's not readily available here and it IS pricey) but when I do and I cook it, it is pretty rare in the center -- it is how it is supposed to be.

We like salmon a trifle rare as well -- for we don't like it overcooked and dry. And there is a small window between perfect and too well done!

And I love tuna Nicoise. Sometimes I make it with salmon instead of tuna. It's a great one dish meal with all the vegetables, the egg and the fish. And a PERFECT summer dish! (especially when our temps have been triple digits!)

Martha

KYIS,

Lots of points for trying something new. You were very brave!

TY for thinking me brave. I just didn't want to be negative about everything after having passed on the pate'. Now...if it had been rare beef, pork, or chicken (any other 2 or 4-legged meat)...that would have HAD to go back to the kitchen. Now I add fish to my list of "don't do rare"... I eat beef medium...pork, chicken, venison, etc. DONE.

I read online about the parasites - after the fact. I doubt very seriously that this was fresh tuna. Too small of a restaurant and too far north of salt water. Since I haven't gotten deathly sick, I think we can rule out salmonella or botulism. But I definitely will not be repeating this meal. I do not eat sushi...

To me...it was a salad made up to use up leftovers. Cold potatoes? Nah.

This message has been edited. Last edited by: KeepYouInStitches,

Nothing about leftovers KIYS:
Nicoise - a French phrase that means "as prepared in Nice" typifying the cuisine found in and around the French Riviera city.
This cooking style is identified with hot & cold dishes that include the integral ingredients of tomatoes, black olives, garlic and anchovies. Salade Nicoise contains these basic ingredients plus French green beans, onions, tuna, hard cooked eggs and herbs.

I was taught to make a very stylized arrangement in lovely layers and beautiful rows and served as a work of art.
Served at room temperature with crusty French baguette it's a perfect lunch.

Most recipes expect the chef to use canned tuna.

This message has been edited. Last edited by: Lurah,

Lurah, It's perception. Many good meals have started with leftovers - Louisiana Gumbo...delicious! Hash made from leftover roast.

The salad had everything you mentioned including the cold, boiled with skin on and sliced potato. I could have easily moved the tuna to one side and ignored the potato...dressed the salad with a vinagrette and enjoyed the meal.

The beef bourginon and crepes the couple I dined with ordered looked delicious! I just made a poor choice wanting to try something different. It wasn't the first time and won't be the last. (Ever had Apricot Chicken? Yuck. But I was treating myself. After just a bite or two I was through with that, ate the vegetables, and asked for no take-out container.)

"They" say tuna should be rare?? Not for me! Have found that if it's cooked totally thru... can be pretty dry. Have worked my way up/down to VERY slightly pink inside.

KYIS - Your post almost made me hungry.
Good for you to go with it, even though the meal didn't suit you. My DH is brave like that, but not me.
IMHO you were served a classic dish. One that's often seen and enjoyed here. In fact, I was served seared tuna at a thankyou lunch this year. Guess you could say we're a bit fishy in SF.

This is the reason I've never tried "fresh" seared tuna in a restaurant... it's always served "raw" in the middle, with the edges just slightly warmed = YUCK!

I'm amazed that in these days of all kinds of parasites, salmonella, e-coli and mad cow disease, that people still eat "rare" meat.

quote:

But you can bet your bippy I won't be ordering that again!

You're more charitable than I. I wouldn't be caught dead in that restaurant again!!. IMHO, cold potatoes are only good in a potato salad.

Good for you! Tuna steaks should be cooked like you would cook a good ribeye or filet mignon. I like mine rare but a lot of people don't. The more you cook it the tougher and dryer it gets.