How to make Seared Tuna with avocado salad/ In the Hamptons

We're in the Hampton's once again, and this time we searing Yellowfin Tuna which was caught right off Montauk Point.

In many instances, I prefer and love to quickly sear the Tuna on both sides leaving a beautiful rare center, however when preparing with a salad or a tuna nicoise, I tend to cook the Tuna at a medium temperature. Plus, I know that Kyler prefers the Tuna cooked through a bit more.

The variations of spices are endless. In this video, here's how we spice it up.

Tuna
olive oil
Black sesame seeds
ancho chili powder
ginger spice
dried rosemary
sea salt
cracked pepper

For the salad
handful of cherry (or a grape) tomatoes (different colors)
1 avocado, cut into chunks
Fresh parsley, torn
half a lemon, squeezed
1 tablespoon olive oil
dash of ancho chili powder
shake of black sesame seeds
s&p

Sear the Tuna in a HOT iron skille, with a drop of oil, on both sides for about 3 minutes (for rare, try about 1 1/2 minutes, but it really depends on thickness of tuna steak)
When it comes time to slice, make sure you cut across the grain.

Spoon the avocado/tomato salad over the top and enjoy this dish on a beautiful summer day!

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