Pan Seared Tuna
Top Rated Recipe
Key Details:
prep time: 5 minutes
Cook time: 10 minutes
Difficulty Level: Easy
Course: Main Course
Cuisine: Fusion
Key Ingredients:
Tuna
About Pan Seared Tuna
Table of Contents
Tuna steaks cooked
with simple ingredients tastes just too tasty
- Tuna, cut into 2 steaks 350 gms
- Lemon juice, freshly squeezed 2 tbsps
- Salt to taste
- White pepper powder to taste
Step 1. Preheat 10-12 inch circumference stainless steel skillet over medium-high heat for 2 minutes.
Step 2. While pan is heating, rub each tuna steak with 1 tbsp lemon juice, season with little salt, white pepper powder, ginger and scallion.
Read MoreIngredients
- Tuna, cut into 2 steaks 350 gms
- Lemon juice, freshly squeezed 2 tbsps
- Salt to taste
- White pepper powder to taste
- Fresh ginger, minced 1 tbsp
- Scallions, minced 3 tbsps
- Rice wine 2 tbsps
- Soy sauce 2 tbsps
How to Make Pan Seared Tuna (Stepwise Photos)
Method
- Preheat 10-12 inch circumference stainless steel skillet over medium-high heat for 2 minutes.
- While pan is heating, rub each tuna steak with 1 tbsp lemon juice, season with little salt, white pepper powder, ginger and scallion.
- Place tuna steaks in the heated skillet and cook for 1-2 minutes on each side, depending on thickness, and then remove from skillet. Seared tuna is best when medium rare. This is our stovetop searing cooking method. Place them on a serving plate.
- Turn heat down to medium and add rice wine and soy sauce to the same pan and cook for 1 minute. Add salt and white pepper powder. Pour over tuna and serve.
Additional Tips and Tricks
About chef
Chef Shantanu Gupte
Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps
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