Get the latest Seared recipes from Group Recipes. http://www.grouprecipes.com/tag/seared A simple, delicious marinade and spicy salsa great with orange roughy, or similar whitefish. http://www.grouprecipes.com/97259/orange-roughy-with-spicy-margarita-salsa.html Wasabi butter sauce flavored with cilantro - excellent with tuna http://www.grouprecipes.com/95487/wasabi-butter.html Heart healthy and delicious! I got this recipe from the head sous chef of the Marriott in the medical center of Houston. Will be making a meal plan out of this one. This is a favorite for my family and soon be one of yours! http://www.grouprecipes.com/92874/lemon-citrus-herb-alaskan-salmon.html Famous street food http://www.grouprecipes.com/87730/aloo-tikki.html SEARED FRESH TUNA SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Montgomery Estate in Crawford, Texas in 1981. http://www.grouprecipes.com/87649/seared-fresh-tuna-salad.html Seared Tuna with wasabi http://www.grouprecipes.com/83371/seared-tuna---allfreshseafoodcom.html Fillling Seared Scallops with Lemon and Black Pepper http://www.grouprecipes.com/83369/seared-scallops---allfreshseafoodcom.html I was asked to do asian-french fusion for a party last year. Came up with this, with the help of Grouprecipes "IronChef". People have literally held up their plates and drank the sauce (myself included)! I hope you try it and enjoy it too... http://www.grouprecipes.com/68307/seared-scallops-with-citrus-ginger-beurre-blanc.html This is a recipe from a local Bed and Breakfast, Whitestone Inn (pictured), as presented by their chef on a local news program. I have had this at Whitestone, and it is fabulous! http://www.grouprecipes.com/58205/pan-roasted-ribeye-with-caramelized-onions-and-gorgonzola-cheese-from-whitestone-inn.html I made this particular dish the other day and it was absolutely wonderful. My wife, who normally does not eat big portions, cleaned off her plate and wanted more, so that is a very good sign.... The thickness of the tuna steak you use really depends on how rare you like your tuna. Because you are only searing the outside of your tuna steak, it will not be in the pan for very long. So the thicker the steak, the more rare the center will be. I personally do not like my tuna too rare, so I usually make this recipe with thinner cuts of tuna. This is just a preference, not a requirement. Many people, including chefs say the only way to eat tuna is rare. I guess you will have to be the judge. http://www.grouprecipes.com/53138/seared-sesame-encrusted-ahi-tuna-steak-recipe.html