Puester > wrote:

>The only way we really like fresh tuna is poached, then chilled in a
>marinade of oil, vinegar (or lemon juice), minced garlic, lots of
>chopped onion and parsley.

If it's fresh tuna (other than albacore), I'm happy with
it served as sashimi. But the OP said previously frozen.

Your preparation sounds good though.

Steve