Cooking fish at home can seem intimidating, but it’s much easier than you might think. Take your cue from Paul Kahan, the chef-owner of Blackbird Restaurant in Chicago.
Kahan is a gifted cook who can combine bold, interesting flavors in a way that shows a certain simplicity and understated style. This dish is an excellent illustration. Kahan serves these three recipes together as a single dish: sliced, seared tuna on soybean pancakes, garnished with basil, soybeans and olives.
At home, it makes a wonderful first course for six. Follow it with a main course of pasta or simply prepared meat.