Upon the arrival of the next dish, olive oil-flashed Blue Fin tuna, my eyes widen and a series of could-it-be‘s run through my mind. Sitting on a plate resembling the flag of the rising sun were three beautiful pieces of Blue Fin Tuna. At first glance of the whitish surface my heart nearly broke to think it might be seared, but Reimer assures me it isn’t. It is ‘olive oil-flashed’ thus not toughening the surface I dislike when some restaurants sear my albacore. Much to my surprise, the olive oil compliments the Japanese flavors of fresh wasabi and Togarashi. It extends the buttery nirvana I lose myself within when eating tuna belly. There is a chance this rare treat will find its way on Maison Boulud’s spring menu.