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Tuna doesn't feature prominently into our everyday meals unless you count the occasional brown bag sandwich or the more frequent spicy sushi roll. New Orleans-based chef Donald Link, however, is set to change our ways by introducing us to a lesser used cut of tuna: the loin. At his new seafood-focused restaurant, Pêche Seafood Grill, the award-winning chef lets the meaty loin shine by seasoning it simply with salt and pepper and grilling it until tender. Link's accompanying olive salad proves a bright trimming to the fish and perfectly completes our new favorite tuna dish.
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