Questions about tuna and heavy hors d'ouevres

[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

[Greg]

I'd be less concerned with whether they would balk at med rare tuna and more concerned with actually carving tuna with a cooked exterior. Even when cutting a thick slice, it tends to crumble so you'll lose more tuna than you'd probably want to the knife.

[kuan]

Have you considered a sushi action station or is that too slow?

[Sarada]

Thanks for the replies -- I think, in retrospect, I'm going to go with a beautifully decorated poached salmon (got lots of good tips on the catering forum here).

We have an awesome sushi chef on our staff, but we will probably just do pre-plattered vegetarian sushi (the budget here is not going to extend far enough for us to buy sashimi-quality fish, which is even MORE expensive when you buy it from a Kosher supplier) -- I do worry that an "action station" would be too slow, and we are known for elaborately-designed sushi platters that we would have to forego if we do it on-the-spot.

Wish me luck!

Dawn

[shroomgirl]

Good luck Dawn!!

[Papa Perry]

Not sure if I am too late, but I have done this a few times. My boss at my real job frequently brings in fresh tuna. I take it home, sear it and bring it back to the office the next morning. I discovered if you wrap it in Saran wrap, then cut it the ends stay together. I am able to get 1/8-1/4" slices with my sashimi knife.

PP