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Seared Tuna Steaks

July 25, 2010

Wilson and I got the chance to spend a long and relaxing day at the beach recently. We lazed about on a big blanket and alternated reading with running headlong into the cold ocean. We both took a long nap and finally decided that we should consider dinner. We didn’t want anything to disrupt our by-the-ocean, laidback sensibilities, so we decided to try getting some seafood at a fish mongers shack we’d seen on the drive up to the beach.

When we entered the place, seemingly through a side door, there was nothing but ice, fish, four men, and a list of our seafood options. We made a quick decision to go with tuna, even though it’s a fish neither of us had cooked before. The raw fish looked so beautifully pink and smelled so clean.

This was really the perfect summer dinner. It was fresh, quick, and phenomenally good. One thing that we both remarked while eating was how we suddenly understood why it was called a tuna “steak.” We created a sear on the outside, with generous seasoning, and left the inside rare. A salad and baguette were perfect accompaniments to the simply prepared fish.

Seared Tuna Steaks

Serves 2

This is more of a technique than a recipe. It’s amazing how fast it is to prepare something so delicious.

  • ½- 1 lb. raw tuna steak
  • Neutral oil, like canola oil
  • Kosher salt
  • Freshly ground black pepper
  • Lemon wedges, for serving

Begin heating a large skillet on high heat. Rub the outside of the tuna steak with the oil and season evenly with salt and pepper.

Sear one side, cooking for 1 minute. Flip the fish and sear the other side for one minute.

Take the fish off the skillet and cut it into two portions.

Serve with lemon wedges, and enjoy!

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