While tuna is something many people only order in a restaurant, it’s much easier to cook at home than you think. It’s just like searing a steak, but you don’t need to cook it all the way through. The key is to buy quality fish and not overcook it, since most tuna lovers enjoy it most rare or medium-rare. You’ll get the best results using a heavy-bottomed frying pan.
Your complete menu
Start with takeout rice paper-wrapped spring rolls or store-bought roasted red pepper soup. Serve with jasmine rice and green and yellow beans. End with raspberry tarts or sliced oranges sprinkled with pomegranate seeds or brandy-soaked dried cranberries.
This recipe also works beautifully with salmon, halibut or monkfish fillets. Follow directions above, but cook over medium heat, uncovered, turning at least once, until a knife tip inserted in thickest part of fish comes out warm. They will need a total of 8 to 12 minutes of cooking depending on their thickness.