Cumin Seared Albacore Tuna Loin
Place 3 Tbs of olive oil in a frying pan large enough to hold the tuna loin. Heat the oil to where it just starts to smoke then reduce heat a bit and add the loin. Sear on all sides just until the cumin browns, no more than a few minutes. Do not overcook,you want most of the center of the loin to be raw. Remove from heat and allow to cool.
Can be made a head of time, refrigerated and served cold as an appetizer or over a salad of butter lettuce. If you leave the sauce on for an hour or so before serving, the lemon will "cook" it a bit like ceviche.
Tuesday, December 7, 2010 - 12:04pm