Tuna Steaks

“Careful not to cook it too long… you want the tuna to be closer to raw on the inside and crusty on the outside. Maybe use canola oil instead of butter to help sear the outside.”

“I used olive oil to sear my steaks with beautiful results.You want the steak to sear on the outside and get golden brown, but make sure you don’t overcook it.It should be pink in the middle for maximum flavor and tenderness!Simplicity is best in this case with just a few key ingredients.We ate and really thought it was super good!”

“This was a good, simple flavour. I used olive oil instead of butter and added some lemon and herb seasoning to the flour. I seared it for a couple of minutes so that it was still raw inside, but with the flour coating it was nice and crispy on the outside.Very nice.Thank you for posting!”

“There was such a simplistic taste and effort to make this Tuna dish that I honestly didn’t think that it would be that good. Gosh, I hate being wrong. But I loved this dish, and so did my family. Thank you very much.”

“This was a really great recipe, especially for a last minute meal when yo uhave barely any ingredients in the house!Delicious.”

“I used wheat germ for dredging and olive oil for cooking.. but it was a great starter recipie”

“I got a small tuna steak (less than 1/2 lb.) yesterday & fixed this for dinner. I dredged in Wheat Germ rather than flour & also thought Canola Oil would work better than butter for browning.THEN, after putting it in the hot pan I got distracted & when I got back the first side down was absolutely black. I despaired; thought I had ruined it. But NO, no burnt smell, no burnt taste. I was more careful with the other side but also got it good & blackish.Great, moist, flavorful, pinkish on the inside…I had a small package of frozen broccoli, carrots & sliced water chestnuts which I quickly cooked& which I felt complimented (and complemented) the tuna perfectly. Great food. Now I have some leftover tuna in the fridge & am wondering how best to use it…”