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PJV#8
FEBRUARY 2006

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The Kosher Table
Lisa Tuttle
Lisa Kelvin Tuttle

R&R Produce and Fish
7551 Haverford Avenue, Philadelphia, PA 19151 215-878-6264 
Supervision: Orthodox Vaad of Philadelphia

Rob and Ruth Bender started their market in Overbrook Park 24 years ago, and in 1994, made the decision to have a fully kosher, Shomer Shabbat business. R&R Produce and Fish has been a mainstay of the neighborhood ever since. Just off City Avenue in the Haverford Avenue Shops, the market boasts a full grocery line including fresh produce, dairy products (R&R stocks many brands of kosher cheeses?Golan, Millers, and Ha?Olam, as well as kosher feta and Israeli soft cheeses), frozen foods (including dairy and pareve ice creams, meats, and appetizers), and ready-to-eat salads from Zev's Kosher Catering. They also carry a wonderful assortment of cookies, cakes and other treats. In the back of the store is the area's best selection of top-quality kosher fish, cut or filleted to order. They even stock all the supplies you need to make your own sushi! 

Some years ago, longtime customer Irene Bolts started providing the shop with fish recipes to give people dinner issues. "I think R&R has the freshest fish around, so since I love fish, and I love Rob and Ruth, I wanted their customers to see that fish is not so hard to make." (See sample recipe below). R&R also makes bountiful party platters for simchas, Kiddush, or any time; ask Rob and Ruth about their artfully displayed fresh fruit platters, Middle Eastern salad and veggie platters, smoked fish platters, and more. My kids like to peruse the abundant candy aisle with its large selection of candies from Israel. If you're a regular, you already know why I love R&R so much. If not, check them out!

Sesame Tuna Loin (Pareve)

Try one of R&R?s newer "Fast & Fabulous" recipes. This Tuna Loin makes an elegant presentation.

  • 1 lb. tuna loin, cut into 1 piece about 1 inch thick

  • cup soy sauce or tamari

  • cup honey

  • 2 tablespoons dry wasabi powder

  • cup sesame seeds

  • 1 tablespoon peanut oil

In a non-reactive bowl, combine soy sauce, honey, and wasabi powder. Reserve cup for dipping sauce. Place tuna in the remaining mixture, coat evenly, and marinate from 1 hour to overnight. Lay the sesame seeds on a plate. Remove the tuna and discard the remaining marinade, then roll the tuna in the sesame seeds to coat evenly. Heat peanut oil in a nonstick frying pan and cook about 3 minutes per side. (Cooking note: Tuna will be pink inside. If you like it fully cooked, place tuna on a baking sheet in an oven preheated to 325 degrees for 8 to 10 minutes. Then let it rest before slicing, as above.)

Remove tuna to cutting board and let it rest for a few minutes, then slice it as you would a London Broil. Serve with dipping sauce. Serves 2-3 people, so double accordingly for a larger group.