If you have access to line-caught, sushi-quality tuna, it is best to cook this amazing meat like a steak. Don't freeze it, as tiny ice crystals will cut through the fish's fibers and ruin the texture. Use the meat within a day or two, before a bacteria film can build on its surface.
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<br>Ingredients for each portion:
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<br>- 1 tuna steak, sliced finger-thin (or carefully slice yourself with a sharp knife)
<br>- freshly ground black pepper
<br>- two dashes of olive oil
<br>- 1 tbsp balsamic vinegar, white wine vinegar or sushi vinegar
<br>- seasonal vegetables such as asparagus, cherry tomatoes, and yellow peppers
Heat a pan to medium-high heat for searing.
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<br>Brush or spray both sides of the tuna with olive oil.
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<br>Sear the tuna for about a minute on each side. The inside of the tuna can remain raw (as long as the tuna is of proper sushi quality).
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<br>Sear some vegetables in a separate pan and toss with a dash of oil and the vinegar before serving with the tuna.
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<br>Serve the tuna with freshly ground black pepper and some extra vinegar (on the side, if you prefer).
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