It's simple, It's seared. It's tuna. It must be not done in a teflon pan or you'll be sorry.

Ok, even though I've not made this in a while, I thought that I would post something that the more sophisticated Yeti and even some Sasquatches from Saskatchewan or Saskatoon may enjoy. But not a Bigfoot from Africa as that would be a succulent plant (Gerrardanthus macrorhiza) that wouldn't eat this. So anyways, here's one of my favorite fish dishes. You can play around with the marinade a bit, but don't let it sit too long as you're not trying to cure the fish, just impart some flavor. And nobody likes a fish that sits around too long. Except maybe Bigfoot. He'll eat grizzly bear leftover salmon filets. So here is my seared tuna over lime sushi rice recipe. Without the sushi rice. You'll have to go look at my post from October 29th, 2007 for the sushi rice recipe. I'm a sneaky Yeti.

Tuna steaks, about 1 per person, just as thick as you like it. I usually only do this when I find impeccably fresh sushi grade Ahi tuna at the market and I get a nice 1/2 inch thick piece per person or 3-4 per Yeti.

Marinade for tuna steaks for 1 Yeti, or 3-4 steaks
1 teaspoon sesame oil
1 clove garlic, crushed with a garlic press or minced fine
1 teaspoon tamari or dark soy sauce
1 teaspoon rice wine vinegar or malt vinegar
Lots of optional stuff: a heavy pinch of sesame seeds, some chopped fresh ginger or powdered ginger, a small squeeze of lime juice (teaspoon or so), a minced shallot, sliced scallions or chives, a pinch of red pepper flakes, lemon or lime rind, etc.

Take all marinade ingredients and place in a zip-style close able plastic bag. Mix well. Add the tuna steaks to the bag. Close the bag, removing as much air as possible. Coat the steaks with the mixture and place in your refrigerator or outside in the cold for about 1 hour, unless you live where most Yetis or Abominable Snowmen do and that'll freeze the meat. Don't do that. Frozen in this case is bad as you're not making fishsicles. Turn the tuna steaks in the marinade over after about 30 minutes to make sure you get a good distribution of ingredients.

Make your rice before you start to cook the tuna steaks as the steaks don't take long at all to cook. Remove the tuna steaks from the marinade and pat dry. If you don't dry the steaks you'll be boiling them, not searing them. That's not so good. Heat up your grill, or grill pan, or heavy skillet to very searing eyebrow-removing hot. Put a small amount of oil on each side of the tuna steak and put on the grill. When you see the mid-point of the side of the steak looking like it is turning color, that's the time to turn the steaks over. That takes about 1-5 minutes, depending on your steak thickness and grill heat, etc. I find for a 1/2 thick steak it's about 2 minutes. Turn the steak over and grill for about the same amount of time. Remove the steaks from the heat and allow to sit for a moment before slicing into 1/4 inch thick slices and arranging over the nice mound of sushi rice that you made earlier but kept warm. I sometimes sprinkle the final dish with some black pepper or toasted sesame seeds. Eat and enjoy!

Feeds 1 Yeti, would feed 2 abominable snowdogs but they don't get Yeti food, or as many people as you have steaks.