You put your pan on the stove and get it good and hot first and add only a very little bit of olive oil.
Cook the tuna on the first side 2-3 minutes then turn over and cook another 2-3 minutes on the other side..
Cook longer if you want it more done. the 2-3 minutes on each side will still be fairly rare on the inside.
If you wanted to add a bit of flavor use salt and ground pepper, and use it to coat the top and bottom where you are searing it. The moisture of the tuna will hold the seasoning in place.
I like it VERY Rare, I only do 2 minutes tops on both sides, but it depends on your own tastes, so you may want to try to experiment, because you can't "un-cook" it! :)
(but you can always put it back on for another minute or less)
It depends on what you prefer. The biggest difference between tuna in water and tuna in oil is that the tuna in oil has much more fat and calories than tuna in water. Some feel that the tuna in oil has more flavor.
To cook light meat tuna, start by patting the tuna steaks dry with a paper towel and seasoning them with salt and pepper. Heat a skillet over medium-high heat and add a bit of oil. Sear the tuna for about 2-3 minutes on each side for a medium-rare finish, or longer if you prefer it well done. Serve immediately with a squeeze of lemon or your favorite sauce.
because the water is much cheaper than the oil to produce and tuna in water is way more common so there is a higher demand which lowers prices unlike tuna in oil ( I prefer tuna in oil)
When substituting butter for vegetable oil in a recipe, use a 1:1 ratio. This means you can use the same amount of butter as the recipe calls for vegetable oil.
Yes, cats can have tuna as part of their diet, but it should be given in moderation. Tuna should not be the primary source of protein for cats as it lacks essential nutrients they need. It is also important to choose tuna that is specifically made for cats and not seasoned or canned in oil. Overconsumption of tuna can lead to health issues such as mercury poisoning.
No. Olive oil has a distinct flavor. If you need to substitute butter you should use margerine or shortening
The same amount of butter as oil. You may have to melt it if it was a fluid measurement.
Butter
Ivy's gross brains!!
You should sear a roast in olive oil to caramelize the meats sugars and lock in its moisture. Sear on one side until you see fluid escape on the opposite side. After searing, then add spices. Not before.
Butter is not a substitute for butter extract. Butter extract is a fat-free flavoring used when for some reason butter cannot be used. When butter is used, it should replace the fat in the recipe - shortening, oil or lard - and the butter extract will not be needed.
The best high smoke point oil to use when cooking steak for a perfect sear and flavor is avocado oil.