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I cooked fresh Tuna over the weekend...

Here is the quick version...Perhaps Making the final cut to Rachel Ray's 30 minute Meals...

Fresh Basil Leaves

Virgin Olive Oil

White Vinegar

Fresh Ground Pepper

Very Dry Sherry--Not cooking sherry but the real stuff and be real generous.

Fresh Tarragon

Food Processor the above with Kosher Salt although I used Celtic Salt... (Looking to the minerals to balance out the Mercury!)

Use this as the marinade... Besides its fresh and much better than Italian Dressing

Sauté the Tuna in Peanut Oil and Butter … just enough too coat the pan and then some. Add Makers Mark and you can cook off or flame depending on your level of excitement and finish cooking just the outside and move the pan to the oven to finish at 425 degrees. Probably 10 to 15 minutes depending on your level of doneness.

:chef:

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Thanks for posting - got some left in the freezer from last summer - needed some ideas.

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Man, that sounds good! I can never really remember eating tuna that wasn't either from a can or sushi bar. :-) I'm going to have to get some this summer.

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Seas the outside and rare on the inside,,,awsome tasting!

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Man give me a plate :D Nice will have to try that with rock..

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Man I'm eating at your house :!: :mrgreen:

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