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Savory Pan-Seared Tuna Steaks
June 11, 2015

My husband and I really enjoyed this, and he doesn't often care for seafood. It was really quick and all ingredients were on hand. If you are like me and prefer your tuna medium rare, cook as the recipe suggests. My husband likes it a bit more well-done, so we just put his back on the heat. (But keep in mind, if you let your tuna sit/rest 3 to 5 minutes off of the stovetop, it will continue to cook a bit more from its own internal heat. That way you can be assured that it won't get dry from overcooking, which is always a concern with seafood.) This recipe is a keeper. It's the second time I've made it this month.

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