Tonight while in a store picking up a few last minute items needed to make tonight’s dinner I ran into a friend. She asked what I was making for dinner and I told her seared tuna steaks with avocado. Her response was, “You must have a lot more time than I do!” Here’s the funny thing: I returned home a little after six, changed clothes, checked on the batch of Sauvignon blanc wine I have fermenting and then started cooking. Susan and I were finished eating and cleaning up before seven.
Cooking tuna steaks are so quick; two minutes per side and they’re done. These were absolutely delicious.
Here’s what I did:
2 tablespoons Canola or similar high temperature oil