SEARED TUNA STEAKS WITH HERBED BREADCRUMBS

SERVES 2

I really have learned to love fresh tuna, now that it is always available, even at my grocery store. The trick is to get it very fresh and either use it that day or freeze for later. I like it cooked medium-rare to medium, no longer. Many people prefer it less cooked. This is my favorite recipe to date. It is quick, easy, healthy and so good.

INGREDIENTS

Olive oil to cover bottom of pan, about 3 tablespoons

1/2 cup fine fresh breadcrumbs

Salt and pepper to taste

1 teaspoon garlic powder

2 teaspoons dried parsley flakes

1 teaspoon dried marjoram

2 tuna steaks, about 1-inch thick and 6 ounces each

Lemon wedges

Heat oil in a 10-inch nonstick skillet over medium heat. Combine the breadcrumbs, salt, pepper, garlic, parsley and marjoram on a medium plate. Dredge tuna in breadcrumb mixture to coat both sides. Pat in with fingers to help the coating adhere. Place in hot pan and sear on one side until nicely browned, about 3 minutes. Flip and do other side, about 4 minutes. The time depends on how you like your tuna cooked, and is based on medium-cooked, slightly pink. Adjust heat if you want it more rare. Please don't overcook or it will be dry, tough and tasteless. Remove to serving plates. Drizzle with oil from pan. If desired, garnish with lemon wedge.

Note: Recipe can be made in any amount desired.

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