I would keep it simple 1st, lightly rub filet with olive oil. Season with Canadian Chicken Seasoning, heat non stick pan, melt some butter and cook each side prob less than 1 minute.
You want the center to be COLD, Tuna turns to garbage when it's over cooked. Tuna is best cooked rare, Medium Rare is ok but not great, and Medium is garbage.
If you don't have a little blood on the plate right after cooking then you prob "burned" the blood which creates the nasty taste. (This is true for other fishes as well)
I learned everything above from a very successful Lebanese chef and restaurant owner in LC.
|