Start by prepping your grill. If you are using a gas grill, preheat it to medium-high heat. If you are using a charcoal grill, make sure the coals are white and ashy before starting to cook. 2. Next, season your tuna belly. You can simply season it with salt and pepper, or you can create a more complex marinade. 3. Heat cooking oil in a grill pan. Put the tuna belly and sear in medium heat for 2 minutes on each sides. When cooked, remove from pan and set aside. In an empty pan, melt the butter and add 2 cloves minced garlic. Sauté until garlic is fragrant. Put the seared tuna and add the marinade. Preheat a skillet with 1 tablespoon of olive or cooking oil per serving over high heat until hot. Season tuna steaks with salt and pepper to taste, or add our Signature Seafood Rub with Citrus & Herb to finish. Pan-fry tuna steaks for 60-90 seconds on each side, or until the outside becomes opaque. Remove the tuna steaks from the pan and place Cook the tuna steaks on the grill for about 30 to 60 seconds on each side. You want the sides to attain a light beige or brown, with an internal temperature of 115F. Set the tuna down, allow them to cool, and serve sliced against the grain with more pepper and salt if you want. You can also drizzle olive oil on top of the slices. QUICKLY SEAR. Sear your steaks or seafood for no more than for 2-3 minutes on the first side. Flip your food over for another 1-1/2 minutes on the other side. Look for a crisp brown crust and be careful not to flip too soon. HOT TIP: Lift the corner of your food to see if the crust has formed prior to flipping. 4. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the In a small bowl combine all marinade ingredients and whisk to combine. Step 2: Marinate. Place your tuna steaks in a shallow dish and pour the marinade over them. Cover and let sit in the refrigerator for 3-6 hours. If you have the time, I suggest leaving them in the full 6 hours for the best flavor. Step 3: Heat Oil. In a bowl, whisk together the first 7 ingredients to make a marinade. Towel-dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. You want to sear the fish when you put it into the pan. This gives the fish that nice blackened appearance and locks in all of the flavors. If you like your steaks rare, cook tuna steak for 1 1/2 minute on each side. Cook 2 minutes for a medium-rare steak, and 2 1/2 – 3 minutes for medium-well. I cooked this steak to a medium done. 6hNGgb.