Seared tuna cooked to perfection is heaven on earth.  A good restaurant will always do it right.  But you may have noticed that when cooking first grade tuna at home you tend to overcook it. It’s no longer, rare and blue instead but  rather off white and dry.

First  buy the best quality available for the most flavor.  Either you can purchase Blue fin which is leaner, or Yellow fin which is fattier.  You can marinate your tuna, but don’t need to.  A little soy sauce, sesame oil and rice vinegar is all your need.  No longer than 30 minutes to keep the texture.

Heat your skillet pan until hot and spray with a little vegetable oil. Depending upon the tunas thickness, cook for about 1 ½ minutes per side until just seared on the outside but rare inside.

Here’s the key.   Serve immediately or the tuna will continue cooking.  If serving cold, then place tuna in freezer for about 5 minutes to stop the cooking.  Then slice. You’ll be surprised at the chef you’ve become!

Try this Recipe at Home: Fresh Tuna Salad Nicoise with Roasted Vegetables

Visit Glow to try Pan Seared Ahi Tuna