Some people are afraid to make Seared Tuna and only order it out in a restaurant.
If you are one of those people, I hope you will trust me and try this at home.
I think it’s one of the simplest and quickest meals you can make.
All you need is a good source for quality tuna and a little bit of confidence.
You’ll want to buy about 1/2 a pound per person depending on who you are serving and what you are serving with the tuna.
This is about one pound of sashimi grade tuna:
As far as seasonings go I like to keep it simple. Think of it as a big hunk of beef.
It has so much flavor on it’s own that it doesn’t really need much help.
I usually use a tiny amount of Sesame Oil and then cover the Tuna with Course Kosher Salt and Course Black Pepper:
Sometimes I add ground ginger, too.
Preheat your pan and get it very hot before you add the tuna.
The goal is to sear it and get a good crust on the outside.
This will only take about 1-2 minutes on each side.
Warning: There will be smoke.
Put the Tuna on your cutting board and slice it against the grain:
You can also leave it whole like a steak.
Seared Tuna is extremely versatile so your options are endless.
You can add it to a salad, put it on top of rice, make a sandwich, put it inside a tortilla, serve it with wasabi and soy sauce, etc.
The other night I served it with seaweed salad and an avocado concoction I made up:
You can add it to just about anything and people will think you slaved in the kitchen and created a complicated meal.
And I say go ahead and let them think it. You deserve it!