Former Next Iron Chef contestant Chris Cosentino is infamous for serving a smörgåsbord of animal innards and extremities at his San Francisco restaurant, Incanto. Although I have yet to experience his delicious cuisine, Brian of SF Weekly, recently savored pig's trotter, pig's heart, and much more at Incanto.
His favorite dish — chilis and bones — consisted of "lengths of meaty tuna spine grilled with a ton of chili, garlic, peppers, capers and mint." Cosentino recommended the tuna spine be consumed like ribs. Being an adventurous eater, I would love to taste this tuna spine especially with such a scrumptious sounding sauce!
How about you? Would you eat these chilis and bones?
Disney
Stella McCartney
Kookai
i don't see anything wrong with tuna spine...pig's heart, maybe.
1None of it sounds appealing to me.
2Maybe. Can I just have the sauce?
3I guess it's really not that different from ribs, when you think about it, and I love those, so I'd give it a shot. Not a real big tuna fan though.
4Yuck yuck yuck yuck. Even the picture doesn't look appetizing.
5The picture makes me want to
so i would never try it!
6I agree with Lambsauce...it's not different from ribs, but I'm really weird about bones and stuff anyway (I usually end up eating buffalo wings with a fork
). I don't think I'd be brave enough to try it.
7i'm gonna say yes, b/c i wanna be adventurous, but that pic looks pretty nasty.
8It doesn't sound gross to me, but neither is it very appealing. Still, I'd give it a try.
9I would totally eat that, one of my favorite things in the world is roasted marrow, you take a spoon scoop it out and serve it with toast points.
10Oooh, roasted marrow is great!
11I've been lucky enough to eat Cosentino's annual Head to Tail menu a couple of times and loved it! I'd follow his palate anywhere.
12Yuck.
13I've never had tuna spine before, but I have devoured other fish before, and I have sometimes found myself cleaning out the spine of, say, mackerel or trout.
14My wife and I were fortunate enough to get to eat at a "Tuna Event" at Sebo (a sushi bar in San Francisco) where Chris Cosentino teamed up with the two chef/owners of Sebo. The roasted tuna spines were one of the 12 (or 13 or 14) dishes served that night and they were spectacular. Really very much like ribs with incredibly juicy bits of flavorful meat and the chilies were quite hot. We also had his menu staple from Incanto, Spaghettini with shaved tuna heart. An amazing dish, too.
15Nasty!
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