Re: cast iron skillet
If you could get sufficiently high quality tuna, I think some lightly seared tuna (with a nice pepper crust or something like that) on one of those would be excellent. I guess the large mass of the skillet means it holds its heat well enough to really do things like that well.
I saw a very simple recipe the other day on a cooking show on PBS. Peel and chop up some potatoes, heat up a small amount of olive oil (butter was probably used too, I left it out when I made this), throw in potatoes. When they are about three quarters of the way done, peel and throw in several cloves of garlic and stir them around. Throw some sage on near the end and mix it around. Quite good.
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