[Sarada]

A few weeks ago, I e-mailed with a question about carving stations, and some one gave me what I thought was a WONDERFUL suggestion: sear tuna and carve it cold. That being said, here's my new question: given that the tuna would be served at a "heavy-hors-doeuvres-in-lieu-of-dinner" function for 150 people (many older), do you think that the "tuna-out-of-a-can" types would balk at fresh tuna prepared the way it's supposed to be prepared (i.e., rare and pink in the center)? Any one have a no-fail recipe for seared tuna? Am I better off with a poached salmon (obviously, can't be carved)?

Any other ideas for hearty stationery hors d'oeuvres that will make people forget about dinner (we're a Kosher caterer, so no pork, shellfish or dairy (this will be a meat meal))? I thought I'd do Sweet-and-Sour Meatballs and Polynesian Chicken Drumsticks with Pineapple in chafing dishes; an Asian Tapas station; a Mashed Potato Martini Bar (not my kind of thing, but lots of people seem to be into this these days); and a "salad bar" where a staffer stands behind a table loaded with bowls of salad stuff (greens, cherry tomatoes, cucumber, beets, beans, craisins, nuts, croutons, etc.) and makes salads to order (kinda like an omelette station, but with salad instead of eggs, if that makes any sense). Other thoughts???? I'd love a good vegetarian option that I can put side-by-side with the meatballs and drumsticks in a chafing dish, but I HATE mushy vegetables, and am not sure what kind of party-worthy dish would stand up to constant low heat.

Any and all advice is much appreciated -- I LOVE THIS BOARD!!!!

Dawn