Pan-Seared Tuna with Ginger-Scallion Snow Peas
Photo: Jim Henkens
PUBLISHED March 21, 2025
Tuna is pricey and can be iffy, quality- and environmentally-wise. So when you can get your hands on a sustainable variety 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.
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