Pan-Fried Tuna with Garlic and Olive Oil

1.Pat the tuna steaks completely dry with paper towels. Season both sides generously with salt and pepper.

2.Heat 2 tablespoons of olive oil in a heavy-bottomed skillet (cast iron is ideal) over medium-high heat until shimmering but not smoking.

3.Carefully place the seasoned tuna steaks in the hot skillet. Sear for 2 to 3 minutes per side for rare to medium-rare (the internal temperature should reach 125°F/52°C for rare). Adjust time based on desired doneness.

4.During the last minute of cooking, add the thinly sliced garlic to the pan around the tuna. Sauté briefly until the garlic is fragrant and just beginning to turn golden brown; be careful not to burn it.

5.Remove the skillet from the heat immediately. Transfer the tuna steaks to serving plates.

6.Spoon the garlic and the hot oil from the pan over the tuna steaks.

7.Drizzle with fresh lemon juice and garnish with chopped fresh parsley before serving immediately.