Ralph was having a special on tuna (steak size thick). I always love seared tuna but not always successfully made at restaurant. The definition of seared is slight cook on the outside with the internal still being pink. And then there are different levels of pink. I like mine very pink/red. Lots of time, I am disappointed to find that entire fish is cooked through. Not very tasty to me when tuna is prepared that way. This time I left my pan with olive oil and the heat very high. Sprinkle some seasoning on both sides, sear it a minute or two on each side. And that is done. To top it, I made a chunky avocado tomato salsa (avocado, tomato, olive oil, onion, cilantro, lemon juice). So fresh and delicious, we both chowed it down pretty quickly.
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