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Recipe of the Week: 2-minute tuna

By Updated: October 23, 2018 11:10 AM CT

Mark Travis is a Facebook friend who posted a photo of a plate of barely-seared tuna a few weeks ago. He seared it frozen, he said, then sliced and refrigerated it until it thawed. It sounded too easy, so I contacted him for step-by-step instructions and, well, that was pretty much all there was to it.

Dining out in Memphis can be hazardous to your waistline, so I try very hard to eat Spartanly at home. And when I’m eating dinner at home, it usually means I’ve been to the gym first and arrived home late. I want something healthful, simple and fast. This one uses tuna straight from the freezer, requires about 2 minutes in the skillet and is delicious. Score. Double score for almost zero carbs, depending on your sauce.

 

Seared Tuna

Ingredients 

1 frozen tuna steak, about 5 ounces

Vegetable oil spray

Seasoning mix (I used a dry Sriracha spice)

Sauce, optional (see below)


Directions

Spray frozen tuna with vegetable oil spray and season liberally. In non-stick skillet over high heat, sear for about 30 seconds on all sides. Remove to cutting board and slice. Place slices flat on a plate and put in refrigerator to thaw for about 20 minutes. Serve with soy sauce or ponzu for dipping, or store-bought creamy wasabi sauce on the side.

 

Source: Mark Travis

 



<p style="text-align: left;"><strong>Seared tuna starts with a frozen steak, takes about 2 minutes in the skillet and about 20 minutes to thaw after searing.</strong> (Jennifer Biggs/Daily Memphian)

Seared tuna starts with a frozen steak, takes about 2 minutes in the skillet and about 20 minutes to thaw after searing. (Jennifer Biggs/Daily Memphian)

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Jennifer Biggs

Jennifer Biggs

Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.


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