I just bought a lovely piece of sushi grade tuna from Eataly. I want to sear it tonight so that it's still quite pink in the middle. I find I often over do it and it ends up cooked through.
Please give me your step by step tips on how to get this right. I read on another thread that putting it in the freezer first helps, but one person said 15 mins, one person said an hour, and the issue never got resolved. Do you use cast iron? Any oil needed? How many minutes each side?
Help me make the most of my $25 piece of fish!
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