Seared Tuna

Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat: beef, poultry, pork, seafood) is cooked at high temperature until a browned crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F), so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F). Wikipedia Seared tuna, one of few foods not cooked through after searing

Vitello Tonnato with Fresh Capers

Vitello tonnato—chilled, sliced veal in a creamy tuna-caper sauce—is one of the classic Italian summer dishes. … Thin slices of veal are served chilled, dressed with a creamy sauce made of anchovies, tuna, hard-cooked egg yolks, capers, lemon juice, and vinegar. The Spruce Eats

Tuna Tartare

Tuna tartare recipe is a dish made from raw tuna that has been cut into small pieces before serving. It can be chopped, cut into chunks, or sliced. … Tuna Tartare is a dish that always has a little soy and citrus juice to act as a cooking agent and an Asian-infused flavor emerges. – A Healthy Life for Me

Tuna

The fresh or frozen flesh of tuna is widely regarded as a delicacy in most areas where it is shipped, being prepared in a variety of ways for the sake of achieving specific flavors or textures