So what we have here is a nice piece of tuna it’s about pound and a quarter or about spends the third of tuna. So what I have here for the—to season the fish is a mixture of some kosher salts and pepper and some lemon pepper. Let’s going to put half of the mixture on each side of the fish and just make sure it gets there and they’re nice, okay and that’s it.
So we’re going to be making the fish in a t-fall ultimate in our pan. So this pan is really great because it has the center disk which indicates when the pan is piping hot so that you know when you should put your fish or your meat or whatever protein you’re cooking that you want to sear into the pan so that you know its piping hot and the way this works is there are this lines in the center that actually disappear when the pan is really hot.
All right so we’ll start cooking now. I’m going to turn on the pan and will watch this lines disappear. So we are ready to put the fish in. So I’m going to add just a little bit of canola oil. So let’s hear it sounds when it hits ready. It was really nice and hot, you can hear that right away. And when the fish that thick, not weight, I would say even more than that 2 to 3 minutes per side. This pan is also great because it’s a none stick coating so we really have need to use the canola oil but of course it have it for me to use a little olive oil or canola oil so I just started a little bit.
When you’re searing something you don’t want to move it around a lot. You want to get that stick, to get the heat and really caramelized the meat in the spot where it took the pan. So you don’t really mess around with it until you are ready to actually turn it over and you can see how it starting to cook on the sides here where it starts to turn a little opaque. It will get higher and higher but what we are aiming for is to keep the center of the fish. Cool and on the rare side. I think were about ready to turn it over just watching what the side are dealing here and get this—under here is perfect, its no sticking at all. Let’s going to give a nice flip and look at that. Nice and brown, right almost edge nice and brown and yet I can see in between some of the places where the meat is separating a little bit this from the grain and you see how my sombrero is on the side and that’s what I want hit.
So we are done. This is nice and rare in the center and it’s exactly how I want it. So I’m going to pull it out now. I’m going to put this on the cutting board and just let it rest and they will come back in all dip it in the sesame seeds and cut it off.
So we’re going to serve the tuna over a bed of greens. So I want to cut this broken apple nicely and undress them and mix that up well. So before I cut the tuna, I’d like to dip one side of it into sesame, so I’m going to put the side in and just give it a good coating. I’m going to cut against the grain and I’m going to serve our salad with that.
I’m going to say this is good and really nice and rare inside, beautiful.
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