Sprinkle flavored salt and pepper liberally on both sides of tuna steaks.  Rub with a little olive oil blend and let sit on a plate until it reaches room temperature.  I topped mine off with a little balsamic glaze and miso ginger honey dressing.  Teriyaki is also good.


Heat skillet with a little coconut or red palm oil  to high heat, almost to smoking.

Sear tuna on first side until cooked almost halfway up the sides.

Turn and sear other side.