Searing the outside of your tuna loin with high heat yields a moist and tender interior. You can do a salt and pepper crust or get creative with your favorite combination of spices! Black and white sesame seeds are fun too. Just sear, slice, and serve.
1 lb albacore tuna loin
2 Tbsp vegetable oil
For the rub/crust:
1/2 Tbsp paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried leaf oregano
1 teaspoon dried thyme
A heavy-bottomed pan big enough to cook your whole loin
Pat your loin dry so that your crust will adhere.
Rub with a bit of olive oil then eason with sea salt,then roll in your crust rub.
Heat your pan for 4 minutes, then add oil.
When it shimmers, lay your loin on the pain and LEAVE IT ALONE for 1 minute per side. 2 if you want it less rare. Your crust will get dark and crispy, this is good.
Turn and repeat so the outside is uniformly cooked.
Remove and slice crosswise into 1/3" slices with a very sharp (serrated works well) knife.
Serve atop rice, potatoes, salad or roasted veggies. Look at you! Fancy-pants.
Wine pairing recommendation from our friends at table WINE: a light Pinot Noir would be great, something from Washington or Germany. (Illahe Pinot Noir)