Quote:
Originally Posted by latravcha
Tuna is all about keeping it rare. I cook a 1" thick steak about 45 seconds on each side on medium high heat. If I cook it on the grill i cook it on foil. All you want to do is sear it. For seasoning I either use salt and pepper or i melt some butter and blend with garlic, lime juice, salt, and pepper and inject the steak and pour the extra on top when I'm searing the tuna.
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Will have to try the lime juice. Good acid kick. I like fresh cut rosemary on baked ore grilled fish. If you don't want the rosemary on the fish you can saute a fresh sprig in the butter/olive oil to draw out the oils then discard the rosemary sprig.