Help with White Meat Tuna

HighMedLow

Recommendations please:[p]My neighbor gave me 1 lb chunk (no skin) of the white meat tuna. Naturally I had to sample some right away, sushi style (sliced thin), very mild and soft – not much texture, low on flavor. Cut two slices about ¼ thick (about 2” dia) at most and put into a pan w/butter (low temp, like I was cooking an egg) for about 45 seconds. Cooked thru, turned white (from the original pale pink translucent color).[p]How would you cook it ? [p]HML

tach18k

HighMedLow, the best way is at very high heat and a good sear. Stop there. Most cooked tuna is left red in the center, spice as you like

HighMedLow

tach18k,[p]Thanks I'll do that...

WooDoggies

HighMedLow,[p]I agree with Tach, sear very hot to get an outer crust and to just get the center warm..... just like a good steak.
Doesn't need much seasoning and squeeze a wedge of lemon over just before eating...... you are lucky to have such a good neighbor![p]John

HighMedLow

WooDoggies,[p]Lot-o-Lump & Mesquite gave the nice blackened char marks of the grill.
2 min, turned 60 degrees, 1 1/2 min, turned 60 again for 2 last minutes. Prior to cook, had soaking in orange juice w/ worcestershire for about 40 min as it came to room temp.
The inside was just over warm. Aromas drifted to my senses of meat & charcoal wood fire smells, and a bite gave me just a hint of sweetness of the orange, a very nice combination.[p]Thanks very much.[p]HML