1 (1 pound) Ahi Tuna steak
2 teaspoons Curt's Table Spice
1 Tablespoon Oilerie Lemon or Orange extra virgin olive oil
1 Tablespoon Oilerie 25 year old Balsamic vinegar

At least 1 hour before cooking, season both sides of the Ahi Tuna steak with Curt's Table Spice. Drizzle half of the olive oil and half of the Balsamic on each side of the steak. Refrigerate until 1/2 hour before cooking. Oil a heavy skillet or your grill if cooking outdoors and pre heat on medium high. Sear the tuna for 2-3 minutes on each side. Ideally the tuna is served rare to medium rare. Serves 2.

I made my own variation of Curt's recipe. I call mine "Sweet meets Heat." Drizzle Oilerie Chili olive oil on boh sides of the tuna and cover with a citrus rub. Let sit. When ready to cook drizzle Oilerie Chili olive oil in a skillet on medium-high heat. Add chopped green onions, fresh minced garlic and fresh mandarins (peeled and sectioned). Once sauted pushed to sides of pan and add the tuna in the center of the pan. Sear on both sides to your liking - I like medium rare. Serve with roated vegetables like potatoes, sugar snaps and red peppers along with bread and a glass of your favorite wine. Left by: Mert (March 19th 2010)