Seared Tuna? Anyone tried this?

I have recently discovered the awesomeness of seared tuna. The problem is..
 
A) fresh, never frozen, blood red raw tuna steaks are expensive and also the only kind I would eat medium rare (seared).
B) My first attempt at searing the tuna failed, and I do not want to try it again (pricey) until I have a sound recipe.
 
Has anyone seared Tuna steaks before?

Seared Tuna is awesome.  But its more like rare than medium rare.

ORIGINAL: southernfried

I have recently discovered the awesomeness of seared tuna. The problem is..

A) fresh, never frozen, blood red raw tuna steaks are expensive and also the only kind I would eat medium rare (seared).
B) My first attempt at searing the tuna failed, and I do not want to try it again (pricey) until I have a sound recipe.

Has anyone seared Tuna steaks before?

The rare dish that you are speaking of is call "tuna tar-tar" I believe. Most fancy steakhouses use an infrared burner in order to achieve this "sear".

I made the mistake of ordering something like that and could hardly stomach it, however I have no problems with fully cooked fish.

Beef is another story

Tar-tar is uncooked meat that is "cooked" by an acid(ie. lemon, lime juice) and or salt. You can tar-tar any kind of meat but it has to be super high quality.

Torrent the show 'good eats' and look for the one on tuna. Keep cook times low and it should be served almost rare. Kind of an expensive body building meal.

You can find similar in some sushi bars, called tuna tataki, love the stuff!!!  I eat it pre contest a lot.

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Its tartare btw...
It is usually not seared at all. Typically served cold, cut into chuncks and mixed with produce and a dressing that complements it well.

In terms of seared tuna. My reccomendations:

-use a cast iron pan, conducts heat better and much more evenly.

-use a fat (oil) that has a high smoke point (not extra virgin olive oil, perhaps grapeseed oil or canola oil). Make sure oil is very hot before placing tuna in pan.

-do not try and flip the tuna while in the pan until it naturaly "lets go" of the pan (it usually lets go once it gets a perfect sear). If you try too early, you will just tear the flesh and not get a quality sear. 

Im not sure exactly what your were having trouble with, but those are some basics. Hope it helps.
 
 
Also, tuna is a very safe fish to eat raw or rare provided you gt it from a reputable source. There is an extremely low rate of bacteria/harmful organisms found within fresh tuna.

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 Cook for 30 seconds in oil.

Flip.

Cook for 30 seconds.

Eat.

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nice

Make sure your pan is as hot as possible.Oil your tuna and not your pan(Lot of smoke)But the heat of the pan is the key here to a perfect seared tuna.