Seared means still raw on the inside and you have to be into that sort of thing. Buy good quality tuna and you won't regret it. You can also cook the tuna an additional few minutes for medium doneness, anything longer will result in dry fish.
- Prep Time
- 6 servings ServingsServings
- 1-1/2 teaspoons sea salt
- 1-1/2 teaspoons garlic powder
- 1/2 teaspoon coarse black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon brown sugar
- 1/2 teaspoon dried basil
- 6 yellowfin tuna steaks, 2-inches thick, about 3 pounds
- 2 tablespoons canola oil
- For beans
- 2 (15-ounce) cans white beans, rinsed and drained
- 1/4 cup canola oil
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon coarse black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup chopped fresh parsley
- In a small bowl, mix together salt, garlic powder, pepper, cumin, brown sugar and basil.
- Rinse tuna and pat dry. Rub with spice mixture.
- Heat oil in a 12-inch skillet over high heat. Add the tuna, being careful not to crowd.
- Sauté 2 minutes on each side, until seared. Tuna should be cooked outside and still red inside. Set aside.
- Place beans in a large bowl. Add oil, lemon juice, pepper, garlic powder and parsley. Stir gently to mix.
- To serve, divide bean mixture among 6 plates and top each with a tuna steak.
Contributed by: Quick & Kosher, JAMIE GELLER