Seared Tuna Steaks

• Frozen ahi tuna steaks (from Trader Joes, if possible)
• Soy sauce
• Chili oil
• Options to throw in the pan towards the end of the cooking process: ginger, garlic, green onions - all finely diced

1. Defrost tuna steaks on the counter, in the packaging, for about 1 to 1-1/2 hours, then open and drain on paper towels
2. Splash with soy sauce and chili oil, salt and pepper
3. Heat a pan on medium high heat with at least two tablespoons of high heat oil (peanut or canola)
4. Place tuna in the pan and flip after about two to three minutes. If you press your finger on the steaks you can feel if it's done enough if it feels firm. ( If you try doing this when the fish is totally raw and then during the cooking process, you'll feel the difference. Since everybody cooks with different equipment, I was told this is the most reliable way to test for doneness and it always seems to work if you taking a reading on the raw texture first.) Flip and cook for about two minutes more. I prefer it when it's nearly, but not totally cooked through. It depends on your taste.

frozen ahi tuna, soy sauce, chili oil, ginger

Taken from www.epicurious.com/recipes/member/views/seared-tuna-steaks-50098064 (may not work)