When you can get your hands on a sustainable variety of tuna and it’s gorgeous—brightly colored, the flake tight rather than gaping, and it doesn’t look slick or shiny—it’s time to sear it to eat rare on a bed of gingery vegetables. If you want rice on the side, start that first.
The video shows the Pan-Seared Tuna with Spinach variation. Find the recipe and variations here.
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