I have a lovely ruby red tuna steak ready to go into a HOT pan and get a peppery crusty shell, only to be laid aside and left to rest. Sliced thinly across the grain and enjoyed with a pungent garlicky caesar salad and a glass of wine, nothing is better for a cool summer meal.
How do you prepare your tuna steaks? Bear in mind, I do love to dry-pan sear them, so new ideas for that method are especially welcome! I sadly do not have access to a grill.