I patted it dry then pressed it into panko seasoned with salt, cracked black pepper, powdered onion and garlic, and gochugaru, then cooked it in grapeseed oil on high for 90-120 seconds. After a brief rest while I fried the garlic and wilted the spinach in the same pan, it was plated, seasoned with umebushi furikake, and devoured haha.
That’s perfection. Well done (I mean medium rare)
Beautiful color in that first picture. Absolutely awesome.
Quite filthy and disgusting. Burnt black bits? CANCER!
That tuna looks great.
Thank you!
I patted it dry then pressed it into panko seasoned with salt, cracked black pepper, powdered onion and garlic, and gochugaru, then cooked it in grapeseed oil on high for 90-120 seconds. After a brief rest while I fried the garlic and wilted the spinach in the same pan, it was plated, seasoned with umebushi furikake, and devoured haha.
That’s perfection. Well done (I mean medium rare)