Tuna is quite possibly the EASIEST/QUICKEST fish to make in my book. Maybe it's because we only eat it raw or sear it for about 60 seconds on each side but hey whatever works...right?
I often serve pan seared tuna as appetizer by just seasoning it generously with Tony Chachere's, seared and sliced...but I remember preparing it this way over the summer and it was REALLY REALLY good. We only have a small hand full of sushi place around here and good tuna is hard to come by. Luckily Martin's generally always has it fresh in their seafood department and when they dont' they have "fresh" frozen in their seafood's freezer. So I usually always buy it when I go, so it has sort of become a staple in my freezer.
Last night I made a mixed greens salad with fried wontons and a ginger dressing to go with it...I was experimenting with the dressing and think I may have actually came up with something AMAZING! It was seriously...the.best.dressing.EVER! I was trying to recreate what they serve with the salads at Japanese Steakhouses and that I did. Maybe even a little better ;)
Pan Seared Tuna
adapted from : Simply Recipes