Lori's Tuna Cooking Method
Heat a skillet just large enough to hold the steaks in one layer over high heat until you begin to see tendrils of smoke rising from it. (Run your exhause fan during the whole process.) Meanwhile lay the steaks on a plate and drizzle them with olive or vegetable oil. Use tongs to flip them and rub them a bit against the plate to coat the undersides with oil, them flip again and rub that side against the oily plate so that both sides are coated with a thin film of oil. Sprinkle the top sides with salt and pepper. Using the tongs, place the steaks, seasoned side down, into the skillet so they are not touching each other. Cook, without moving them, for about 4-5 minutes (for 1 1/2 -- 2" thick steaks). Sprinkle the raw tops with salt and pepper. Turn with tongs and cook for another 3-5 minutes. Cut into the center of one to check doneness. You should see lighter colored (fully cooked) meat ranging to deeper pink in the center. Remove the fish to a clean plate. Upon standing a few minutes, the fish will cook a bit more, so take that into consideration when judging doneness.
One of my favorite things to serve with seared tuna is a fruit salsa. It is quick and easy to make. Here's one way:
1 mango, peeled and diced into 1/2" pieces
1 avocado, peeled and diced into 1/2" pieces
some fine-diced onion, red or yellow, maybe half a smallish onion
1 jalepeno pepper, seeds and membranes removed, minced, optional
2-3 t. rice wine vinegar (or plain white vinegar)
1-2 t. dark sesame oil
Mix ingredients together. Serve a spoonful alongside the tuna.
If you like heat in your food, consider shmearing a dab of wasabi paste on the top of your cooked tuna steak. The combination of the hot tuna and the cool mango/avocado is one of my favorite taste sensations.
Wasabi (Japanese horseradish), rice wine vinegar, and dark sesame oil are found in the asian section of the supermarket.
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