This is one of my favorite dinner party recipes, as it suits so many hard-to-cook-for diets. I season each sushi grade tuna steak with "Montreal Spice": a blend of coarse salt, peppers, dried garlic, dried onion. After heating a grill pan over a medium high flame for about ten minutes, I add some oil to the pan. Using tongs, I place tuna steak on the grill; the searing sound tells me the pan is hot enough. When the tuna is about half gray, flip it. After the whole exterior is gray, it is ready to serve. Bon appétit! Tune into this video for some other tips and tricks!