Chicken of the Sea

We love fresh ahi grade tuna. When my fish monger has it we’ll buy a small steak, pepper crust it with fresh cracked black pepper and simply sauté it in a little EVOO for about a minute and half per side. I serve it with a little wasabi and low sodium soy sauce, it’s a great appetizer and so delicious.

Pro-tip: This was cooked a bit more than we like (thanks to my ADD) but still flavorful.

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