Here’s a novelty item to toss on the grill this summer: tuna ribs. At Bar Q, they’re coated with a paste of yuzu and green chili before they’re grilled.

“Don’t worry, dear,” said our waiter, sounding like a hospital orderly as he set a plateful down in front of me. “The cucumber salad will cool them off nicely.”

I wouldn’t have been surprised if he’d given me a pat on the back.  read more »