Pan seared tuna steak

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The Surface Book 3’s screen disconnected from the keyboard. You’ll often find it served as raw sashimi in sushi restaurants, but a yellowfin tuna steak is fabulous pan-seared, too. If you cook yellowfin tuna this way, following a few simple rules will guarantee delicious results every time. Yellowfin tuna isn’t just tasty, it’s nutritious too. A 4-ounce cooked yellowfin tuna steak also contains a large amount — 28.

2 milligrams — of niacin or vitamin B3, which is one of the vital energy vitamins. Choosing yellowfin tuna steaks that are not too thin is important, according to Jamie Oliver. These are the steps he recommends for perfectly pan-seared tuna. Season and oil: Use a few crushed coriander and fennel seeds along with some salt and black pepper to season both sides of the yellowfin tuna steak. Follow by massaging both sides with some olive oil. Add to the pan: Use a dry non stick pan heated to high so the tuna sizzles immediately on touching the metal. You can see the progression of the heat into the fish, turning it from red to greyish-brown as it cooks.

Let rest: Immediately after removing from the pan, massage in some more olive oil and squeeze some lemon juice over. Leave for one minute before serving. Although eating tuna rare is the gourmet suggestion, it’s not what the USDA recommends. However the Academy of Nutrition and Dietetics says that raw and undercooked seafood will usually only pose a small health risk for healthy people.