{"id":10425,"date":"2017-09-30T08:14:54","date_gmt":"2017-09-30T00:14:54","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=10425"},"modified":"2017-09-30T08:15:53","modified_gmt":"2017-09-30T00:15:53","slug":"a-treat-with-pan-seared-tuna-steak","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=10425","title":{"rendered":"A Treat With Pan-Grilled Tuna Steak"},"content":{"rendered":"

\"Pan-Seared<\/strong><\/em><\/p>\n

\"Pan-Seared<\/strong><\/em><\/p>\n

The guy and I have been harbouring this thought for a long time now. We’ve been wanting to try cooking a chunk of tuna steak on a grill pan at home, but given that it’s such an expensive piece of ingredient, we’ve been putting it off for a long while. Plus, none of us was confident of doing it the right way even though we’ve been watching a lot of cooking programmes like Jamie Oliver and Master Chef. These western chefs love cooking fresh sashimis on their grill plates, and when they do, I will go “Nooooo…..! They should be eating this raw!<\/em>“<\/p>\n

<\/p>\n

So I finally convinced myself to cook tuna after much coaxing. (I mean, it really is not easy to stop yourself from digging into a fresh raw chunk of tuna when you’ve got one right in your hands on the kitchen counter.) So apparently, when grilling a piece of tuna steak, you’ll really need to have at least a slight glimpse of confidence to know that when your tuna steak is done, it’s done. This is the most challenging part of cooking the dish because, well, how am I supposed to know if it’s still too rare or overdone with the outside already cooked white? There is a huge tendency to overcook the tuna because you’ll keep thinking about the ‘what-ifs<\/em>‘.<\/p>\n

Moral of the story is – if you aren’t convinced with your own counting skills, go get a kitchen timer in and listen to it this time round.<\/p>\n

Ingredients<\/strong><\/em>:<\/p>\n