Seared tuna with lemon vinaigrette

In three years of food blogging, this is beyond a shadow of a doubt the single best execution I have ever pulled off.

Serves 4

4 sushi grade yellowfin tuna steaks
1-1/2 tsp. ground coriander
sea salt and freshly ground black pepper
olive oil

4 tbsp. olive oil
1 tbsp. white wine vinegar
juice and zest of 1 lemon

Whisk together the ingredients for the vinaigrette. Ok, that was easy.

Lightly rub or brush the tuna with a little olive oil, then season with the coriander, salt and pepper. Cook over medium heat for 1 minute on each side. Be sure to carefully tip the tuna onto it’s sides to sear those off as well.

Drizzle with the vinaigrette, then cover in foil and let rest for about five minutes.

Serve.

Look how good you made that silly fish look? I’m so proud of you. And by you, in this case, I mean me.

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3 thoughts on “Seared tuna with lemon vinaigrette

    1. Thanks. The first pass at it was little overcooked, and I cut it so poorly that it looked like the dog had gotten to it. And that’s not outside the realm of possibility, since she eat whatever she can find. Receipts…wicker…my laundry basket…dust balls…

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