So, let me begin this post by saying I’m not a huge fan of cooked fish these days. I used to love the stuff – salmon, halibut, tilapia, etc., - I loved it all. Over time, however, I grew less fond of cooked fish and more fond of sushi, which, of course, is typically raw. There is one fish, however, that boldly straddles the line between cooked and raw with grace and style. That’s right, I’m talking about tuna.
Tuna is an incredibly versatile fish, and I enjoy it both cooked and raw. What I’ve found recently though, is that tuna is even better seared – cooked on the outside, rare on the inside. Truly the best of both worlds! I’ve seared my fair share of tuna steaks in my time, both ahi and albacore, and I have to say, this is my favorite recipe yet. Try it and I’m sure you’ll agree!
