This is going to be a short post because high quality tuna steaks do not require much work. Yesterday, hubby and I bought a nice red tuna steak from Nick at Fish Tales (not cheap!). Our Korean buddy Sam down the street told my husband and I to just slice it raw after marinating it in some vinegar and dip it in wasabi. Maybe we will try that sometime soon but we wanted to do a pan-sear. Lots of recipes call for sesame seeds and sesame oil as a marinade, but we went simple with just some EVOO and lemon juice.
We let it marinate for about 15 minutes while our asparagus side cooked (asparagus with olive oil, salt, pepper, garlic powder, and parmesan cheese on a foil-lined pan).
In a large frying pan we heated up olive oil on high heat. Once it was sizzling we put on the tuna steaks (1 minute on each side for each inch of thickness). We removed it quickly and served. So delicious! Tuna steak fills you up but doesn’t leave you with that heavy feeling a beef steak can give you. I recommend this for a fancy night in!