1lb tuna loin into ½ to ¾ inch steaks (medallions) Chef Paul Prudhomme's Spices 2 T olive oil
Cut tuna loin into ½ to ¾ inch steaks (medallions) lightly coat both sides with Chef Paul’s Magic Salmon rub or Seafood Magic and let stand 20 minutes. Sear medallions in hot olive oil until medium rare to medium remove from heat and let stand 3 minutes
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The Garibaldi Cannery - 606 S Commercial Ave, Garibaldi, OR 97118 Store - 503.322.3344