Seared tuna probably isn’t the first thing that ... For just a kiss of a sear, we recommend cooking your tuna for about 30 seconds per side. If you want to take it a bit further but avoid ...

Cooking this fish in a skillet is over medium-high heat is key for getting a nice sear and locking in the flavor. Serve your ...

Heat about 10ml (2tsp) of cooking oil in a skillet placed over a ... When the skillet is very hot, place the tuna fillets in it and sear them one side, then flip them over and sear the other ...

It is delicious served raw (in sushi or sashimi) or lightly seared, so it's still pink ... pour them into a small dish. Brush the tuna on all sides with cooking oil, then place it in the hot ...

Should seared tuna be raw in the middle? Though many seared tuna recipes will leave the fish rare in the middle, there isn't really a "should." Instead, it's a matter of preference. As written ...

When I’m overdue for a vacation with lots of sunshine, I cook the foods that I’ve had in my favorite places — and niçoise ...

Use a cast-iron griddle to cook the fish if you have one, otherwise a good frying pan. Brush each piece of tuna with the regular olive oil and season. Heat the pan until really hot, then cook the ...

chargrilling and barbecuing are the best methods of cooking. Tuna is often cooked ‘tataki’ style: the fish is seared very quickly on the outside and served completely raw in the middle.