Pan-seared Toro Filet

Working at a restaurant has its perks, and I think working at a Japanese restaurant must better than most, since most of the food there is relatively healthy.

My boss, knowing my love of food, gave me a piece of toro one Saturday night at closing time. Not just any piece of tuna, but toro! He said it wouldn't keep over the weekend (we're closed on Mondays, too) but that it would still be good cooked.

And, boy, was it! I just seasoned it lightly with salt and white pepper, a splash of sake and soy sauce, and some ginger juice. I served it with sauteed green peppers and mushrooms, and some colcannon. Sometimes, simple is best.