Seared Ahi Tuna

• 6 ounces high quality Ahi tuna (Sashimi grade recommended; wild caught if you can find it. Frozen is okay, just thaw it in the refrigerator before serving)
• 1/2 tablespoon Early Harvest Organic Extra Virgin Olive Oil
• Sea salt and fresh ground pepper
• a pinch of our Mediterranean - Taste of Barcleona Seasoning Blend

For serving: we recommend a simple tomato, avocado & olive salad, pickled onions, sauteed spinach, rice, Yum Yum Sauce (or Spicy Mayo), and of course, a drizzle of EVOO!

Instructions:

1. Pat the tuna dry. Sprinkle liberally with sea salt and fresh ground black pepper on both sides.

2. Heat the olive oil in a medium skillet over medium high heat. Add the steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. Slice the tuna against the grain into 1/2 inch slices. Serve immediately.