Quote:
Originally posted by mmm3587
I think that doing a good job searing but not overcooking or actually really charring tuna steaks is axctually pretty difficult, especially for a first timer. Especially since you really need a true iron skillet that can sustain significant heat before the food is put on it, and you can't do it with a regular pan. But, hey, your mileage may vary.
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Add some olive oil. Put tuna in pan. Wait two minutes. Flip tuna. Wait two more miinutes. Take tuna out of pan.
Where's the difficulty?
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