Seared off a piece of ahi tuna for dinner last night. Get the skillet really hot, then about 90 seconds per side, and you're golden. Here's the finished plate
this post was submitted on 16 Jul 2023
47 points (98.0% liked)
Cast Iron
2033 readers
1 users here now
A community for cast iron cookware. Recipes, care, restoration, identification, etc.
Rules: Be helpful when you can, be respectful always, and keep cooking bacon.
More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.
Related Communities: [email protected] [email protected] [email protected]
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Looks great! Any oil in the pan? Any kind of seasoning?
Salted the tuna before throwing it in, and a thin layer of olive oil in the skillet. Then the fresh avacado on top gives it a nice creaminess...that's something we've done a couple times now and really like.