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 [https://i.imgur.com/lYGatF2.jpg]
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.