So lets talk about tuna steak. It's completely different from canned tuna in taste and texture. If you are a big sushi fan, then you might know that raw tuna is really smooth in texture and smells nothing like canned tuna. Canned tuna has that texture because it's cooked, canned, then cooked again to kill whatever bacteria is left in the cans. By that stage, the tuna is way over cooked.
the steaks are really expensive, something like 10 dollars a steak compared to salmon at 4 dollars. You might also have a hard time finding it in the grocery stores. I got lucky that day and haven't seen them since then.
Juice of a lemon
a handful of chopped parsley
salt and pepper
1/4 cup of olive oil
Mix the ingredients in a bowl to make a marinade. Toss in the tuna and coat it with the marinade on both sides. Transfer into a plastic bag and squeeze out all the air to make sure the tuna is in contact with the marinade. Store it in the fridge for an hour before cooking. Any longer and the tuna will be over cooked by the acid.
You can sort of see the tuna is sort of discolored after the hour
Get a pan really hot with a tbsp of oil. Once its really hot, sear the tuna for 90 seconds on each side. If you like it well cooked then you can sear it for a bit longer. Either way, make sure you sear it for the same amount of time on each side so that the tuna looks evenly cooked when you slice it. I like my rare so 90 seconds was perfect.
Let it rest on the board for 5 minutes and slice it right before you serve. It was really light and lemony, and would have been a very healthy dinner if I didn't throw on the twice baked potatoes.