Monday, October 12, 2009

Seared Tuna

Seared tuna is always a favorite. It is super easy to make and has a large range of possibilities. One nice thing is that it can be served hot or cold so works great for dinner parties when you are trying to plate everything at once.

Last night I made a simple pepper crusted tuna with oven roasted tomatoes and rice.

Let the tuna sit out for a few minutes to come to room temp before cooking. You do not want the fish to be cold. Heat up a pan on high.

Season the fish with salt and a lot of fresh pepper and a drizzle of oil, turn to coat.

Once pan is very hot, place the fish in the pan and let it sit for about a minute. You will be able to see the fish turn from pink to tan as it cooks. Flip and cook on the other side. To cook the sides, use a tongs to hold the fish upright on the pan to cook the outside.

Slice the fish into thin slices.

Place some rice on the plate, lay several pieces of the fish and top with some of the tomatoes. Season with salt and pepper and drizzle with a touch of reduced balsamic vinegar.

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