I am happy to have fish ready for meals and between-meal snacks. This morning I enjoyed gluten-free toast (millet & chia) with a poached egg (in the microwave) and reheated tuna steak.
I pan-fry the tuna (1″ thickness, approx.) . I preheat the pan with whole peppercorns, 1 part butter, and 2 parts olive oil. On the steak itself I put Kosher salt, garlic powder (to taste), and cayenne pepper (1/8 tsp). Sometimes I add paprika or smoked paprika. It took about 10 minutes to cook, but I don’t leave much red in the center.