Source Sushi-Grade Tuna: Because you are only searing the outside and leaving the center pink, always purchase high-quality, sushi-grade Ahi or Yellowfin tuna from a reputable fishmonger.
Achieve a Smoking Hot Sear: To get that perfect crust without overcooking the center, make sure your skillet is exceptionally hot before adding the tuna. Pat the tuna steak completely dry with paper towels before seasoning; moisture is the enemy of a good sear.
Dress Just Before Serving: To keep your petite lettuce leaves and delicate herbs from wilting, always wait to drizzle the zesty lemon dressing over your Seared Tuna Nicosia Salad right before it hits the table.
