No recipe here! Fresh tuna steaks can unfortunately err on the VERY expensive side, but the good news here is: I get individually vacuum-packed frozen tuna steaks, sushi quality, every bit as delicious and fresh as fresh tuna steaks, at less than half the price of fresh, which, at least at my table, with so many frequent large gatherings Gd Bless, is prohibitively expensive and practically out of the question. Ever since I have discovered vacuum-packed tuna steaks (fish stores, price clubs), I can make it anytime at the drop of a hat: Let the steaks defrost for just an hour or so (In a pinch: Just open the bag, straight out of the freezer), sear them in a very hot skillet with a few drops of oil, about 1 minute on each side for rare, which is how fresh tuna steaks should be served. Sear it just a drop longer for medium rare, but make certain you don’t overcook it. Cook it longer and it will toughen and get totally uninteresting. Let the tuna steaks rest a few minutes, then slice them against the grain. I love to serve sliced seared tuna steaks in Nicoise Salads, or simply drizzled with toasted sesame oil and soy sauce, garnished with sliced scallions, with maybe some wasabi paste and pickled ginger! You will love it!