Pan-seared tuna steaks

[bif]

Ingredients
Tuna steaks
Montreal steak seasoning
Olive oil
Trader Joe's Mango/ginger chutney

Directions
Coat the tuna with olive oil and sprinkle with a little Montreal steak seasoning on both sides. Let marinate for and hour at room temperature. Then, heat a non-stick pan until it's quite hot. Cook the tuna quickly on both sides, a couple minutes per side, depending on how rare you like it. Remove and let rest covered for 5 minutes. Serve with the chutney.

http://cookingwiththemark.blogspot.com

[flamin lib]

1. That looks and sounds good. I enjoy your blog. nt

[cbayer]

2. Not big on cooked fish, but this sounds good.

[Glassunion]

4. I'm with you on this, however I do enjoy the taste

of seared tuna from time to time.

I'll pick a thick cut, and sear it for maybe 15 seconds per side in a surface of the sun hot pan. I like to leave the majority of the meat raw. I want to try the chutney idea. I usually go with a ponzu sauce, but that sounds good.

[cbayer]

5. I can do that and sometimes order it out.

But what I really want most of the time is just some beautiful, raw, thinly sliced pieces of fish. I never tasted sushi until I was in my 30's, but my kids were eating it before they were 5, lol.

[Glassunion]

3. Montreal Steak seasoning has endless uses.

Chicken, fish, tofu, grilled melon, lamb. I've even been known to use it on a steak ever now and then.

I love the stuff.

On my 3rd edit: I like the chutney idea now that I've been thinking about it for a minute. That's a smart combination.

[bif]

6. The combination of sweet and salty works out well

One of the occasional brainstorms I get.