Spicy Seared Tuna


  • 2 pounds freshest yellowfin tuna, cut into 1 inch thick steaks, about 1 pound each

  • 1/2 cup chili oil

  • 2 tablespoons fresh garlic, finely chopped

  • 3 teaspoons kosher salt


  • Mix oil, garlic and salt. Place tuna in a ziplock bag and pour marinade over tuna, put bag on a plate. Let tuna come to room temperature at least 35 minutesand up to an hour is fine.Cook on a very hot grill or grill pan indoors. Simply sear for 1 minutes on each side, remove from heat. Let sit for 10 minutes. Thinly slice tuna and serve over peanut nooodle salad.

  • Serves about 6 people. Enjoy!

Dirk FucikFISH: TUNA