Gone are the days of overcooking 'Seared Tuna'. The real trick to getting it crisp and golden on the outside, and rare and juicy on the inside is to get that pan and the oil SMOKIN' HOT and keep the Tuna Really Cold!! Let the pan heat up for at least 3-5 minutes so that when it hits the pan it gets that golden crust almost immediately and the cold temperature of the tuna helps it not cook as fast to the centre!. Cook for only 1 MINUTE A SIDE, let the meat rest for 3-5 minutes and slice into thin slithers of heaven. A Masterpiece in under 10 minutes! What a pleasure.
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