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Old 01-23-2011, 09:33 PM   #5 (permalink)
snowy
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Location: Oregon
Yeah, that sounds like a waste of sashimi grade tuna to me, Charlatan

My mom had an hors d'oeuvre she made a lot when I was growing up that consisted of fancy tuna salad in a pâte à choux puff. Totally savory, but I imagine the idea could be taken and made into something not so savory.
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