No need for a midweek meal to be boring…I love plating this seared tuna around a fresh green salad, it makes such a beautiful presentation, it’s healthy and nutritious too!
Remove the tuna from the refrigerator and season with the ingredients listed, let marinate for 15 to 20 minutes.
Heat a large pan on high heat, letting the pan get very hot but not smoking (make sure you have your fan on high). Place the tuna in the pan and sear for 30–45 seconds per side if you prefer your tuna rare.
Let the tuna steaks rest for 5 minutes. Using a very sharp knife, slice the tuna against the grain into 1⁄4" thick slices and arrange on a serving platter.
Serve with a Green Salad:
5 ounce container of “Organic Girl True Hearts Little Gems with julienned cucumbers, carrots and thinly sliced red onions. Dress the the salad lightly with extra virgin olive oil, rice wine vinegar and then plate the sliced seared tuna around the platter.
Ingredients
Directions
Remove the tuna from the refrigerator and season with the ingredients listed, let marinate for 15 to 20 minutes.
Heat a large pan on high heat, letting the pan get very hot but not smoking (make sure you have your fan on high). Place the tuna in the pan and sear for 30–45 seconds per side if you prefer your tuna rare.
Let the tuna steaks rest for 5 minutes. Using a very sharp knife, slice the tuna against the grain into 1⁄4" thick slices and arrange on a serving platter.
Serve with a Green Salad:
5 ounce container of “Organic Girl True Hearts Little Gems with julienned cucumbers, carrots and thinly sliced red onions. Dress the the salad lightly with extra virgin olive oil, rice wine vinegar and then plate the sliced seared tuna around the platter.