Tuna steaks are lean and cook in minutes, so a hard, fast sear that browns the outside while leaving the centre pink is the usual aim. A crust of herbs, spices or seeds adds texture and protects the delicate flesh from overcooking.
Tuna steaks are lean and cook in minutes, so a hard, fast sear that browns the outside while leaving the centre pink is the usual aim. A crust of herbs, spices or seeds adds texture and protects the delicate flesh from overcooking.
01Tuna steaks are lean and cook in minutes, so a hard, fast sear that browns the outside while leaving the centre pink is the usual aim. A crust of herbs, spices or seeds adds texture and protects the delicate flesh from overcooking.
Tuna steaks are lean and cook in minutes, so a hard, fast sear that browns the outside while leaving the centre pink is the usual aim. A crust of herbs, spices or seeds adds texture and protects the delicate flesh from overcooking.
Tuna steaks are lean and cook in minutes, so a hard, fast sear that browns the outside while leaving the centre pink is the usual aim. A crust of herbs, spices or seeds adds texture and protects the delicate flesh from overcooking.
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