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
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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.
