Just picked these up for dinner tonight. I added some S&P and they’re in the fridge for the next 6hrs or so.
Was planning on giving them a light coating of olive oil, getting the Vortex as hot as possible (7-800* probably over the coals) then searing for 60-90 seconds per side.
I’ve never done tuna before, but I know the goal is to sear the outside while keeping that raw red inside. Any advice is welcome. Thanks.
-Jed