Before my first attempt to make seared tuna, I was daunted by its sophistication. It wasn't until after that I realized the dish is deceptively foolproof — unlike chicken, you don't have to worry about whether it's cooked through!
Since the outside is seared quickly at high heat and the center of the steak is rare, the fish takes no time to cook. Read Related: arugula Fast and Easy Dinner fish Martha Stewart monday's leftovers recipes seafood searing tuna
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