Recipe of the Week: 2-minute tuna

By , Daily Memphian Updated: October 23, 2018 11:10 AM CT | Published: October 23, 2018 10:55 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.
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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