Seared Tuna

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.

Seared Tuna

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:

Seared 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 season it with salt and pepper.

Seared Tuna

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.

Seared Tuna

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:

Seared Tuna

You can also leave it whole like a steak.

Seared Tuna is extremely versatile so your options are endless.

Seared Tuna

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:

Seared Tuna

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!

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