Ingredients

Tuna steaks

Olive Oil

Lemon Juice

Lemon herb seasoning mix or Lemon Pepper seasoning mix

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Instructions:

Thaw your Tuna steak and then heat your pan up. I like to do this in a cast iron skillet personally.

Put all ingredients into a tupperware and shake up the tuna steak or multiple steaks. You can vary the amount, but for people who can't eyball things as well you can do 1 tbsp of the oil and lemon herb seasoning, and 1 tsp lemon juice per tuna steak. I usually just toss everything together.

Pop your tuna steak into the pan and sear on all sides. You can cook them for as long as you prefer. Really though, you need to sear on hot for about a minute on each side. It's okay to leave the middle of the tuna steak pink and warm, just make sure the outside on all sides is cooked. But if you're worried or a less experienced cook, go ahead and cook a few extra minutes and make sure they are cooked all the way through. I'm a sushi lover and I eat raw fish quite a bit more often than the average westerner, so I leave the middle of mine almost raw. The Tuna cooks much faster than chicken or steak would, especially with the reaction from the lemon juice, so have a plate ready to transfer them to!

This main course would go well with white rice or maybe quinoa or couscous on the side, and some simple steamed vegetables.

If you are fealing bougie, pair this with a dry white wine. Make it for your girlfriend or wife for date night and she'll be impressed with your cooking!