Seared off a piece of ahi tuna for dinner last night. Get the skillet really hot, then about 90 seconds per side, and you’re golden. Here’s the finished plate
Seared off a piece of ahi tuna for dinner last night. Get the skillet really hot, then about 90 seconds per side, and you’re golden. Here’s the finished plate
Looks great! Any oil in the pan? Any kind of seasoning?
Salted the tuna before throwing it in, and a thin layer of olive oil in the skillet. Then the fresh avacado on top gives it a nice creaminess…that’s something we’ve done a couple times now and really like.