Seared tuna with winter ratatouille is a refined second course of fish, ideal for impressing your guests with an explosion of colors and flavors. The fresh tuna, briefly seared to preserve its ...

It is delicious served raw (in sushi or sashimi) or lightly seared, so it's still pink ... and let it sear for a little longer. Take the tuna from the pan and place it on a cutting board and ...

Heat the skillet over a high flame and coat it lightly with oil. 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 side.

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