Seared Tuna Carpaccio
- Preheat a cast iron skillet. While heating, season the tuna with salt and pepper. Sear all sides of the tuna in the extremely hot pan. Remove tuna from the heat and set aside.
- Trim the orange of all pith and cut out segments with a sharp knife. Slice each segment into quarters.
- Thinly slice the tuna and arrange on a plate to cover most of the surface area. Finish the dish with the orange segments, torn shiso leaves, sea salt, shaved red onion, picked watercress, and a nice drizzle of the almond oil.
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