Basic Tuna (Rare)
This is the best way to cook tuna. Options are to use olive oil, salt and pepper and/or sesame seeds. For a more flavorful/spicy twist, try chili oil instead of olive oil.
Always leave the fish at room temp for at least 30 to 60 minutes before cooking.
I recommend 6 ounce per person in a salad and 8 ounces as a main course.
Tuna cooks best fast and hot. I like a hot grill best but a broiler or hot skillet works also.
6 to 8 ounces tuna per person
Olive oil or chili oil
Sesame seeds, toasted and or black
Rub tuna with oil then sprinkle with salt and pepper to taste. As another option, set flat side of tuna fillet in black sesame seeds and then roll edge of tuna fillet in toasted sesame for contrast.
On a hot grill, cook tuna 1 1/2 to 2 minutes per side.
Cook tuna less if you like it more rare or a little longer if you like it a little more done.
Well done tuna will be dry.
Let tuna sit for a minute or two before slicing to top salads.