During the late ’80s boom in boneless, skinless chicken—the era where pork was “the other white meat”—tuna was marketed as “the chicken of the sea.” That may have been a fair characterization of the smallest species, albacore. Bigger species are very much the buffalo of the sea: big, lumbering beasts who stomp their habitats in massive herds and offer up meaty pink flesh. The tuna tartare appetizer at the brand-new Ocean Prime relies on that meatiness, adapting a classic beef dish to aquatic environs. It works rather beautifully, with chunks of bigeye tuna neatly laid atop a fatty layer of avocado, a crunchy layer of paper-thin fried wonton and a kiddy pool of ginger ponzu sauce.
Despite a team captain no-show, this BBQ team took home the grand prize at the AR Backyard BBQ & Steak Cook-Off
As Liz Bucknall and Debby Hoskins proclaimed, giggling and beaming...
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