this post was submitted on 21 Jul 2023
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That tuna looks great.
Thank you!
I patted it dry then pressed it into panko seasoned with salt, cracked black pepper, powdered onion and garlic, and gochugaru, then cooked it in grapeseed oil on high for 90-120 seconds. After a brief rest while I fried the garlic and wilted the spinach in the same pan, it was plated, seasoned with umebushi furikake, and devoured haha.
That’s perfection. Well done (I mean medium rare)
Two snares and a cymbal fall down a hill. Badum tss.