![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq6l_yNZ_8cgcVBIWUvxVPXj4JrWAF97U-YU4cC2_fiHKmEMT1UNpMfhCNEWZqZm9EU2UcdyXEoRVM0XLMvY_ucMkI4Ygh2S8u7_oU_lMR6lTHTlL9uzVNlQwaMT3ff_lZuqPVZdFTVl1r/s400/DSCN2191.JPG)
I'm tackling tuna.
Again.
My
last effort wasn't up to par for my tastes.
I shouldn't use the word "tackle."
That implies some sort of supreme effort.
Sauteing a tuna filet is simple.
You just need to pay attention.
Like I say when cooking shrimp,
don't overcook it.
Take it off before you think it's done.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrLDYKbaGSoGeJGg3hFkoZ-lx02_7D-t7WOUtmvG2uemlZidVi2EYxlNYVsoUNx0ZK5HrOEAxWJto-ViNiTluKVa1EBctKY_lgENc4TOlTEv4JVlkO9016olD07-bsysYkfKRMgoBTRm_R/s400/DSCN2177.JPG)
Here I have my lovely tuna filet,
a bit thicker than my last one,
seasoned with freshly ground salt and pepper.
I have fresh parsley from my garden.
And I have a mixture of:
1 part white sesame seeds
1 part black sesame seeds
and less than 1/2 part red pepper flakes.
I lightly toasted the sesame seeds and pepper flakes
in a dry skillet.
Important Note: This requires adequate ventilation.
Don't say I didn't warn you!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8iA9vc6m2vZY83daz-pkg8dMzo-EJlPiwRpFad7d9XHPY_QYU-GGH29chE3cCoPmPw-LWpqhrZa-clAXHtEwyp-EjZKZFzVxbag-ZPBGURod2BC6yAri2Xrb1LGDpM1INTJ-esgb4OP00/s400/DSCN2179.JPG)
I pressed my tuna into the parsley and seeds.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1EH6wvgfwQf5HWXdqj3XopLnR5bvLE_ZMmfDJb3oqEMxItURo2OA8pvaD4agxKl_Ww-zIR8Uc-NTq0kwytNgSddLTxgSNZj9wC59rPC8nruiiFPYriGuGrsCq5FAJto5ERaXcUTFzyU6Y/s400/DSCN2180.JPG)
I heated my iron skillet to medium high
and added butter, for flavor,
and a little oil, to raise the smoke point of the butter.
You don't need Extra Virgin Olive Oil,
just a regular canola, vegetable, safflower, or peanut oil.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqmjspkFU7E34xSbOvBa9jO6GhCALifxJs457huG0zxUx37I-9v48nTNb_8MXVj6XTTXeiMuipLk_ctA2wzrykFLqa9PfJI1C4GRriwKXjQU0_K8GcDnXQMa3-RS0x87HLcWxjigWQ39U/s400/DSCN2182.JPG)
Like I said, this filet was thicker than the last one -
about 1 1/2 inches thick.
I cooked it for 1 1/2 minutes each side.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJVcXNLeOl5Mlcajfq6uVZjLhHeieQhe_h7o3Q4NrjnmG8vJ_K3O27yz7f2HW8PF5Fb5UOHfwv28PQqYg0L9Spd_B-rKhxeArD0RFTJHm0vWG5b_3h6oPVo0yk-wbv4DCsxPu8q8jZq2G/s400/DSCN2186.JPG)
I added a little lemon juice and capers
to my butter mixture and poured it over the tuna ...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqcphWkhVGsmRF7LTElfgbdSBozkP_yfagDiNLD7s3Rpz_6dHeonypX2XYjkKVdZXfqiOjFqAhJAkLbIgZPCERfxmMu5_NJMSLjzfmSm7axyTKd3EpNEw3FkU050wKatRVOQF9hCYXKLyn/s400/DSCN2187.JPG)
... and served it with broccoli with lemon and butter.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1apeSR28FM4dpQDsTcBCRNCIR5n64XHjFD5cb9p6Vi2G1uJy9FJIAI_EdPNe5GNCaOKFQ2QwfRj0Xr6vqqtBL2xI4Igzt1Vjba7fiWaYuIX8soA_seT0BJWxXxhTFFHvLzdqt_jZXu936/s400/DSCN2189.JPG)
What a lovely piece of meat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsLypL6C34hLgp08wKJX387YgOcSmlLOacFYZ07pOPaLR1klpmxbBI-4IfMP9PFgPwhJr_5aKMfvq7FqZSPtF8wd_dik9N2T-ve43VYbn1lgKHSmNo2gsvT4BFnv7UGcp2j7V4kUj1Qwf5/s400/DSCN2192.JPG)
Now that's a proper tuna.
For me.
3 comments:
If you aren't just going to eat it raw, that is a perfectly seared tuna indeed.
I'm akindaskeered as to raw tuna. Gotta know the history.
Now that IS a properly cooked piece of tuna...looks mouth wateringly delicious. Puts my lunch of steamed edamame to shame. Course, I'm relegated to microwave cooking at work. I will not microwave tuna, thankyouverymuch.
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