This was the perfect solution for the not-quite-sushi-grade tuna I allowed to sit in the fridge for 2 days. Tuna is usually dry as a bone unless served rare, but the tuna I was using was in no condition to be served rare... without this marinade, that is! I didn't give 5 stars for 2 reasons (okay, 3 reasons, the first being that I'm extremely picky!!) Reason 2: A modification that is a MUST: I dipped the fish in italian breadcrumbs prior to pan-searing in lemon olive oil- the crust was the best part. And this allowed me to serve it rare-ish still. Next reason: I thought the following point needed clarifying: this marinade has acid in it, so it "cooks" the fish ceviche-style (a good thing-- helps to eliminate some of the fishy factor.) A word of caution, though: never, ever your fish to sit in an acid-containing marinade for over 30 minutes (some say 20!) Doing so will "overcook" it (the acid, doing the ceviche thing, that is.)
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