Rub salt and pepper very well onto both sides of the tuna.
Pour oil into a frying pan. Heat the frying pan until it’s very hot, so that the second the tuna touches the pan, you’ll hear a big sizzle.
Add tuna to the pan. Cook for 60–120 seconds on one side and 30 seconds on the other side (yes, it goes that fast!).
Directions
Prepare the Relish
In a bowl, combine olives, avocado, cherry tomatoes, and parsley. Serve relish with the tuna.
About the Voice of Lakewood:
Notes:
My steaks were a half inch thick. If yours are thicker, cook for 30 seconds longer. You want the white rim you see in the picture, but you also want the inside to remain pink. (Well-done fresh tuna does not taste good.)
Tips:
If you are afraid to eat rare tuna, the relish is delicious with baked salmon as well.
Notes:
When serving this for a daytime seudah, take the fish out one hour before so it can come to room temperature.
Description:
(732) 901-5746
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