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Sesame Seared Tuna
February 18, 2012

A good dish. However, I wanted to warn against using olive oil for searing. There's a good bit of debate over whether olive oil is suitable for frying. Virgin olive oil on its own is a very healthy fat, but when heated past its smoking point - the temperature at which fats begin to break down, unique to each variety of fat - it can potentially do you more harm than good. Estimates can vary, but I've usually seen olive oil's smoking point cited between about 375-450 degrees fahrenheit, depending on the type. Searing can involve temperatures twice that high. So that's something to consider.

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