Seared Tuna Recipe
Posted on 3rd of May, 2010 by Lévana
No recipe here! I get vacuum-packed frozen sliced tuna, sushi quality, at less than half the price of fresh, which was prohibitively expensive and practically out of the question. Ever since I have discovered vacuum-packed sliced tuna (fish stores, price clubs), I can make it anytime at the drop of a hat: Just open the bag, straight out of the freezer, sear it in a very hot skillet with a few drops of oil, about 2 minutes on each side (of you had a couple hours to let it thaw, 1 minute on each side will be amply enough) for rare, which is how tuna should be served. (Cook it longer and it will toughen and get totally unteresting). Let the fish rest a few mintes, then slice it against the grain. I love to serve it in Nicoise Salads, or simply sliced, and drizzled with toasted seame oil and soy sauce, garnished with sliced scallions! You will love it!