Seared Tuna (and how to brown it faster)

00:00 Intro
00:32 Grilling Glaze and Why it Works
01:11 Why Sear Tuna (why not eat it raw?)
01:37 Grilling Glaze Recipe
03:20 Salting and Searing the Tuna
06:21 Where I Buy My Tuna
07:20 Why It Took me 13 Years to Make a Tuna Video

For the Grilling Glaze:
1 garlic clove grated on a microplane zester
1 tsp Dijon mustard
1 tsp soy sauce
1 tsp pomegranate molasses (or 1/2 tsp balsamic vinegar + 1/2 tsp honey or maple syrup)
1.5 Tbsp oil (like canola)
1 tsp za’atar (optional)

In a small bowl mix the garlic, mustard, soy sauce, and molasses with a fork or a whisk. Slowly add the oil, whisking constantly. Add za’atar if using. Can be made ahead and refrigerated. Mix well before using.

For the Tuna:
Thick tuna steaks (1.25 - 2 inches thick)
Salt
Grilling glaze (you’ll only need a little)
Oil for the pan (like canola)

Option 1: Salt ahead (for more even seasoning): Sprinkle tuna with salt and refrigerate for 2-24 hours. Dry very thoroughly on paper towels and cover in a very thin coating of the grilling glaze.

Option 2: Salt right before sear (no need to plan ahead): Only start this process when your pan is heating up so that the salt doesn’t draw the moisture out of the fish. Dry the fish thoroughly on paper towels, sprinkle with salt and cover in a very thin coating of the grilling glaze.

Searing:
Preheat a non-stick, cast iron, or carbon steel pan over high heat. For a non-stick pan, add a drizzle of oil as soon as the pan is on the heat. For cast iron and carbon steel, wait for them to get hot before adding the oil. Sear the tuna for 1 minute per side. Turn off the heat and stand it up on the short sides for a few seconds (just until they turn gray). Remove to a plate. No need to rest it. Slice across the grain. Serve with salmorejo (   • Salmorejo, but better!  ) or a sauce of your choice.

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