Marcella Hazan’s recipe for “Sweet & Sour Tuna Steaks, Trapani Style” starts by removing the skin from the steaks, washing them under cold water and thoroughly drying.
Although I’ve never cooked a Tuna steak before I’d imagine drying the surface is a good idea to get an effective sear, but washing the fish? Is this just an old, outdated practice? I know that washing chicken turns up in recipes from time to time, and the folk here at askculinary are dead against it for hygeine purposes. Is this the same, or is there something unique about Tuna?
The fish is from a local fishmongers rather than a supermarket.