These looks like fine thick lumps of fish. The masterplan was to serve these with noodles, so in preparation, I marinaded these in thick soy sauce, garlic and just a hint chilli. It's always with the chilli.
pan with oil, heated and then seared the (my) fish. Flipping just the once - so that there were only one set of sear-lines either side. I managed to cook mine such that the tuna with hot, but pink and moist in the middle. Mrs VegBox's cooked until it was bordering on charcoal. Popular results all round.
So, I'd prepared well, cooked properly..... then when it came to eating tuna steaks - well we both preferred our Tuna out of a can with a good splash of salad cream. A lesson learned.
