Florida Oysters

 
Attributes
Tender to firm texture, flavor varies from salty to bland. Extra lean.

Substitutes
Clams.

How Much to Buy
In-shell oysters: 6 whole oysters per serving.

Shucked oysters: 1/3 to 1/2 pint per serving

Buying, Storage and Handling
Live Oysters:

Remember to purchase seafood last and keep it cold during the trip home.

Live oysters should close tightly when tapped.

Discard any oysters that don’t close; this is an indication that the shellfish are dead.

They should have a mild odor, similar to the ocean.

Live oysters should be free of cracks.

They will remain alive for up to seven days in the refrigerator when stored at a constant 41 degrees F in a container with the lid slightly open.

Drain excess liquid daily.

Shucked Oysters:

Remember to purchase seafood last and keep it cold during the trip home.

Oysters have a fresh odor when freshly shucked.

A clear, slightly milky or gray liquid should surround freshly shucked oysters.

Freshly shucked scallops should have very little liquid in the package.

Refrigerate shellfish in a sealed container on ice or in the coldest part of the refrigerator.

Store shucked oysters up to five days.

Preparation
Keep raw and cooked seafood separate to prevent bacterial cross-contamination.

After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.

Always marinate seafood in the refrigerator.

Discard marinade; it contains raw juices which may harbor bacteria.

When marinade is needed for basting reserve a portion before adding raw seafood.

Cooking
Wash live oysters thoroughly under cold running water prior to cooking.

Steamed or grilled: cook until shell opens.

Shucked oysters: bread and fry in oil for 3 to 4 minutes at 375 degrees F.

Shucked oysters: bake for 10 minutes at 450 degrees F.

Nutrition
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions

Calories 80  
Calories From Fat 20  
Total Fat 2 g
Saturated Fat .5 g
Cholesterol 55 mg
Sodium 190 mg
Total Carbohydrates 4 g
Protein 9 g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 45 %DV
Omega-3 Fatty Acid 0.61 g

Health Advisory
If you eat raw oysters you need to be aware that certain health conditions put some people at risk of serious illness or death and these people should not eat raw oysters. Vibrio vulnificus is a bacterium that occurs naturally in marine waters. It is not a threat to most healthy people, but Vibrio vulnificus can cause sudden chills, fever, nausea, vomiting, blood poisoning and death within two days in people with certain medical conditions. The presence of the bacteria is not a result of pollution or poor product handling. Eating oysters from "clean" waters or in reputable restaurants with high product turnover does not provide protection.

Fully cooking oysters completely kills the bacteria, so you can continue to enjoy oysters in many cooked preparations. When dining at restaurants, order oysters fully cooked if you have one of the risk conditions. Eating raw oysters with hot sauce or while drinking alcohol does NOT kill the bacteria.

You are at risk of being infected by Vibrio vulnificus if you have any of the following conditions:

– Liver disease, either from an excessive alcohol intake (two to three drinks daily), viral hepatitis or other causes. (Liver disease will put you at increased risk for Vibrio vulnificus infection from raw oysters. The risk of infection is 200 times greater for individuals with liver disease than those without liver disease.)

– Iron disorder hemochromatosis.

– Diabetes.

– Cancer.

– Stomach problems, including previous stomach surgery and low stomach acid (for example, from antacid use).

– Immune disorders, including HIV infection long-term steroid use, e.g., asthma and arthritis

If you are an older adult, you may be at greater risk of having these conditions than a younger person. If you are or think you may be in any of these risk categories, you should not eat raw oysters. If you are unsure of your risk check with your doctor.

More About Oysters
The cultivation of oysters began more than 2,000 years ago when Romans collected oyster seed stock near the mouth of the Adriatic Sea and transported them to another part of Italy for grow-out. The Romans had such a passion for oysters that they imported them from all over the Mediterranean and European coasts.

Oysters flourish in estuaries where nutrient-rich fresh water meets the salt water and feed mainly on single-cell plants. When feeding, the oyster can pump and filter 25 gallons of water in 24 hours. Florida’s estuaries provide suitable conditions and a plentiful food supply for Eastern oysters (Crassostrea virginica) to grow rapidly. They can reach marketable size in less than two years; whereas, it may take oysters up to six years to reach marketable size in colder northern waters. When traveling along the Gulf Coast, you may see oysters being harvested commercially from small boats by fishermen using large, long handled tongs to scoop clumps of oysters from the bottom.

Texas may be best known for beef, but its bay oysters rank second to none. Ask any 
connoisseur. Texas oysters are impeccably fresh-whether served on the half shell with a kiss of salt air and Texas hot sauce or shucked for a sauté or creamy stew.

Texans know their oysters. They’ve eaten the briney bivalves for centuries – ever since Native American Karankawas living on the coast waded pristine shallows to scoop dinner from a reef. After eating, the Karankawas tossed empty oysters shells until mounds dotted the shore. Though most have washed away, these shell middens can still be found around Galveston Bay.

Like the Karankawas of old, modern Texans enjoy succulent raw oysters, but their taste buds also hanker for batter-fried, grilled and host of new dishes from innovative chefs expanding the Texas oyster menu. When Texas Department of Agriculture staff sampled Oysters in Chipotle Sauce at Galveston’s Mardi Gras, they almost had to beat back the revelers with shucking knives. An overflow crowd of 2,000 – three times the number expected – queued up for spicy oysters and strands of Texas pearls.

The American commercial oyster (Crassostrea virginica) thrives in the bays and estuaries behind barrier islands separating the Texas mainland from the Gulf of Mexico. Here, fresh and saltwater combine to crate the environment oysters need to live and flourish. Fans of Texas oysters can buy their favorite mollusk year round. Harvest, confined to natural reefs in state-approved waters, takes place on public reefs in the bay system from November 1 – May 1.

During open season anyone with a Texas Parks and Wildlife Department harvester’s license may harvest oysters and sell to dealers certified by the Texas Department of Health. The rest of the year harvest occurs on private oyster leases, mainly in Galveston Bay, home to 60-70 percent of the oyster crop. Smaller catches ocean from Matagorda and San Antonio bays as well as others in the system.

Up and down coast, reefs emerge at low tide in shallow areas. Early settlers must have delighted in this sight and the feast growing just beyond shore. Back then, the oysters’ reputation spread rapidly, even catching the ear of a U.S. Army general stationed in San Antonio who insisted on moving his headquarters to Corpus Christi to take advantage of the balmy weather and local cuisine, especially the bay oysters.

Corpus Christi gave birth to a tall Texas tale adding to the state’s oyster lore. As the story goes, Texas Rangers chased a band of marauding Indians onto a beach jutting into the bay. Knowing the Indians were s
urrounded by water and couldn’t escape the Rangers decided to camp until morning. When the sun rose, the beach was empty. All they found were footprints leading into the water.

Some say the story marked the discovery of Reef Road, a series of oyster shell beds between Corpus Christi and Nueces bays. Reef Road could be crossed by horse wagon at low tide, and for years locals used the submerged route to cut travel time between Nueces and San Patricio counties. Meanwhile, other enterprising Texans were reaping a harvest that would develop into the country’s second-leading oyster industry. By 1890, four years before the Grand Opera hall opened in romantic Galveston, oystermen harvested more than 2 million pounds of meat. Fourteen years later, as Galveston rebuilt from the devastating hurricane of 1900, the figure had climbed to a record-breaking 3.5 million pounds.

In those days, skiffs manned boy "tongers" piled reefs. On a calm day, a good tonger could haul in 6 barrels of oysters with long scissors-like tongs. Tongs remained the primary harvesting tool until the late 1940’s when more efficient dredges did them in. Boats outfitted with dredges can harvest up to 100 sacks of oysters and return to shore quickly. Within 24 hours, the oysters can be delivered to restaurants and retailers in and out of state.

Texas oysters are certified. From boat to storage and sale, they meet the most stringent state and federal regulations. It’s assurance to the nation’s consumers that Texas oysters are the freshest and the best.

Eastern Oyster
Crassostrea virginica

Other Common Names
Oyster

Seasonal Availability

J F M A M J J A S O N D
•  •  •  •  •  •  •  •  •  •  •  • 

Size Range Available
0 to 0 lbs.

Product Forms Available
sack (live); graded for half-shell; Post-harvest-treated, half-shell oysters; Shucked (fresh or frozen); Canned

Where Most Available Locally
Coastwide especially central and eastern Louisiana

Bake Broil Fry Poach Steam Sashimi Grill Smoke
•  •  •        •  •  • 

Florida Oysters

Attributes
Tender to firm texture, flavor varies from salty to bland. Extra lean.

Substitutes
Clams.

How Much to Buy
In-shell oysters: 6 whole oysters per serving.

Shucked oysters: 1/3 to 1/2 pint per serving

Buying, Storage and Handling
Live Oysters:

Remember to purchase seafood last and keep it cold during the trip home.

Live oysters should close tightly when tapped.

Discard any oysters that don’t close; this is an indication that the shellfish are dead.

They should have a mild odor, similar to the ocean.

Live oysters should be free of cracks.

They will remain alive for up to seven days in the refrigerator when stored at a constant 41 degrees F in a container with the lid slightly open.

Drain excess liquid daily.

Shucked Oysters:

Remember to purchase seafood last and keep it cold during the trip home.

Oysters have a fresh odor when freshly shucked.

A clear, slightly milky or gray liquid should surround freshly shucked oysters.

Freshly shucked scallops should have very little liquid in the package.

Refrigerate shellfish in a sealed container on ice or in the coldest part of the refrigerator.

Store shucked oysters up to five days.

Preparation
Keep raw and cooked seafood separate to prevent bacterial cross-contamination.

After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.

Always marinate seafood in the refrigerator.

Discard marinade; it contains raw juices which may harbor bacteria.

When marinade is needed for basting reserve a portion before adding raw seafood.

Cooking
Wash live oysters thoroughly under cold running water prior to cooking.

Steamed or grilled: cook until shell opens.

Shucked oysters: bread and fry in oil for 3 to 4 minutes at 375 degrees F.

Shucked oysters: bake for 10 minutes at 450 degrees F.

Nutrition
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions

Calories 80  
Calories From Fat 20  
Total Fat 2 g
Saturated Fat .5 g
Cholesterol 55 mg
Sodium 190 mg
Total Carbohydrates 4 g
Protein 9 g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 45 %DV
Omega-3 Fatty Acid 0.61 g

Health Advisory
If you eat raw oysters you need to be aware that certain health conditions put some people at risk of serious illness or death and these people should not eat raw oysters. Vibrio vulnificus is a bacterium that occurs naturally in marine waters. It is not a threat to most healthy people, but Vibrio vulnificus can cause sudden chills, fever, nausea, vomiting, blood poisoning and death within two days in people with certain medical conditions. The presence of the bacteria is not a result of pollution or poor product handling. Eating oysters from "clean" waters or in reputable restaurants with high product turnover does not provide protection.

Fully cooking oysters completely kills the bacteria, so you can continue to enjoy oysters in many cooked preparations. When dining at restaurants, order oysters fully cooked if you have one of the risk conditions. Eating raw oysters with hot sauce or while drinking alcohol does NOT kill the bacteria.

You are at risk of being infected by Vibrio vulnificus if you have any of the following conditions:

– Liver disease, either from an excessive alcohol intake (two to three drinks daily), viral hepatitis or other causes. (Liver disease will put you at increased risk for Vibrio vulnificus infection from raw oysters. The risk of infection is 200 times greater for individuals with liver disease than those without liver disease.)

– Iron disorder hemochromatosis.

– Diabetes.

– Cancer.

– Stomach problems, including previous stomach surgery and low stomach acid (for example, from antacid use).

– Immune disorders, including HIV infection long-term steroid use, e.g., asthma and arthritis

If you are an older adult, you may be at greater risk of having these conditions than a younger person. If you are or think you may be in any of these risk categories, you should not eat raw oysters. If you are unsure of your risk check with your doctor.

More About Oysters
The cultivation of oysters began more than 2,000 years ago when Romans collected oyster seed stock near the mouth of the Adriatic Sea and transported them to another part of Italy for grow-out. The Romans had such a passion for oysters that they imported them from all over the Mediterranean and European coasts.

Oysters flourish in estuaries where nutrient-rich fresh water meets the salt water and feed mainly on single-cell plants. When feeding, the oyster can pump and filter 25 gallons of water in 24 hours. Florida’s estuaries provide suitable conditions and a plentiful food supply for Eastern oysters (Crassostrea virginica) to grow rapidly. They can reach marketable size in less than two years; whereas, it may take oysters up to six years to reach marketable size in colder northern waters. When traveling along the Gulf Coast, you may see oysters being harvested commercially from small boats by fishermen using large, long handled tongs to scoop clumps of oysters from the bottom.

Texas may be best known for beef, but its bay oysters rank second to none. Ask any 
connoisseur. Texas oysters are impeccably fresh-whether served on the half shell with a kiss of salt air and Texas hot sauce or shucked for a sauté or creamy stew.

Texans know their oysters. They’ve eaten the briney bivalves for centuries – ever since Native American Karankawas living on the coast waded pristine shallows to scoop dinner from a reef. After eating, the Karankawas tossed empty oysters shells until mounds dotted the shore. Though most have washed away, these shell middens can still be found around Galveston Bay.

Like the Karankawas of old, modern Texans enjoy succulent raw oysters, but their taste buds also hanker for batter-fried, grilled and host of new dishes from innovative chefs expanding the Texas oyster menu. When Texas Department of Agriculture staff sampled Oysters in Chipotle Sauce at Galveston’s Mardi Gras, they almost had to beat back the revelers with shucking knives. An overflow crowd of 2,000 – three times the number expected – queued up for spicy oysters and strands of Texas pearls.

The American commercial oyster (Crassostrea virginica) thrives in the bays and estuaries behind barrier islands separating the Texas mainland from the Gulf of Mexico. Here, fresh and saltwater combine to crate the environment oysters need to live and flourish. Fans of Texas oysters can buy their favorite mollusk year round. Harvest, confined to natural reefs in state-approved waters, takes place on public reefs in the bay system from November 1 – May 1.

During open season anyone with a Texas Parks and Wildlife Department harvester’s license may harvest oysters and sell to dealers certified by the Texas Department of Health. The rest of the year harvest occurs on private oyster leases, mainly in Galveston Bay, home to 60-70 percent of the oyster crop. Smaller catches ocean from Matagorda and San Antonio bays as well as others in the system.

Up and down coast, reefs emerge at low tide in shallow areas. Early settlers must have delighted in this sight and the feast growing just beyond shore. Back then, the oysters’ reputation spread rapidly, even catching the ear of a U.S. Army general stationed in San Antonio who insisted on moving his headquarters to Corpus Christi to take advantage of the balmy weather and local cuisine, especially the bay oysters.

Corpus Christi gave birth to a tall Texas tale adding to the state’s oyster lore. As the story goes, Texas Rangers chased a band of marauding Indians onto a beach jutting into the bay. Knowing the Indians were surrounded by
water and couldn’t escape the Rangers decided to camp until morning. When the sun rose, the beach was empty. All they found were footprints leading into the water.

Some say the story marked the discovery of Reef Road, a series of oyster shell beds between Corpus Christi and Nueces bays. Reef Road could be crossed by horse wagon at low tide, and for years locals used the submerged route to cut travel time between Nueces and San Patricio counties. Meanwhile, other enterprising Texans were reaping a harvest that would develop into the country’s second-leading oyster industry. By 1890, four years before the Grand Opera hall opened in romantic Galveston, oystermen harvested more than 2 million pounds of meat. Fourteen years later, as Galveston rebuilt from the devastating hurricane of 1900, the figure had climbed to a record-breaking 3.5 million pounds.

In those days, skiffs manned boy "tongers" piled reefs. On a calm day, a good tonger could haul in 6 barrels of oysters with long scissors-like tongs. Tongs remained the primary harvesting tool until the late 1940’s when more efficient dredges did them in. Boats outfitted with dredges can harvest up to 100 sacks of oysters and return to shore quickly. Within 24 hours, the oysters can be delivered to restaurants and retailers in and out of state.

Texas oysters are certified. From boat to storage and sale, they meet the most stringent state and federal regulations. It’s assurance to the nation’s consumers that Texas oysters are the freshest and the best.

Eastern Oyster
Crassostrea virginica

Other Common Names
Oyster

Seasonal Availability

J F M A M J J A S O N D
•  •  •  •  •  •  •  •  •  •  •  • 

Size Range Available
0 to 0 lbs.

Product Forms Available
sack (live); graded for half-shell; Post-harvest-treated, half-shell oysters; Shucked (fresh or frozen); Canned

Where Most Available Locally
Coastwide especially central and eastern Louisiana

Bake Broil Fry Poach Steam Sashimi Grill Smoke

Gulfscapes Magazine is a lifestyle magazine for those who live or vacation along the Gulf coast. The magazine emphasizes home design and travel. Articles offer information on home interiors and building materials; coastal recreation; food; travel destinations; style; and real estate concerns.

Crawfish are an excellent source of protein. Fat content of washed crawfish tail meat is only about 1% of the Recommended Daily Allowance (RDA.) Crawfish muscle fibes are shorter than the muscle fibers in red meats and more easily digested, according to the LA Crawfish Promotion Board.

1/2  stick of butter
2   cups of crawfish tails — ground
2  cups of cooked long-grain rice
1/2  cup of bell pepper — chopped
2  slicesof bacon — crisp, crumble
1  tablespoon of parsley — chop fine
1/2  cup of shallots — chop fine
1/4  teaspoon of basil
1  dash of thyme
1  teaspoon  of salt
1  dash of Tabasco
3  eggs; well beaten

Preparation:
Mix crawfish tails, rice, bell pepper, bacon, parsley, shallots, basil, thyme, salt and Tabasco together well. Pour the eggs over the mixture and blend them into the rice mixture. Let mixture “set” in the fridge for about 30 minutes, covered. Melt butter in skillet or griddle. Then, keeping your hands moist with a few drops of water shape the mixture into small squares, about 3×3x1/2″ and plop them on the griddle. They will sizzle nicely and turn light brown in a few minutes. Flip over and fry until brown.

Alaskan Razor Clams, Alaskan Spot Shrimp, Reindeer Sausage over Fettuccine, as cooked by Chef Robert Kinneen at the 2009 Great American Seafood Cook-off. Chef Kinneen currently is Chef at Orso Restaurant in Anchorage, Alaska.

2 pounds raw pasta, cooked just short of "al dente"
2 pounds cleaned Alaskan razor clams-rough chopped, reserve any juice
24 Alaskan spot prawns, approx 1 pound
1 pound reindeer sausage, cut into large dice
¼ ounce red pepper flake
4 ounces garlic slivers
8 ounces white wine
1 pint vegetable broth
1 ounce butter
½ bunch Italian parsley, chopped fine
Salt and pepper, to taste

In a large Sauté, over medium heat add the sausage, let render.  When browned, add garlic and red pepper flake, stir, wait 30 seconds.  Add shrimp, and clams, deglaze with wine.  Reduce by half, add broth, and warm the shrimp and broth through.  Finish with butter and parsley, salt and pepper to taste.  Add the reserved pasta and mix.  Bring up to heat and serve.

Scallops

Attributes
Firm texture, sweet, delicate flavor. Extra lean.

Substitutes
Clams.

How Much to Buy
Shucked Scallops: 1/3 pound per serving.

Buying, Storage and Handling
Remember to purchase seafood last and keep it cold during the trip home.

Scallops have a fresh odor when freshly shucked.

Freshly shucked scallops should have very little liquid in the package.

Scallop meat should have a creamy white, light tan or pinkish color and firm texture.

Refrigerate shellfish in a sealed container on ice or in the coldest part of the refrigerator.

Store shucked scallops up to two days.

Preparation
Keep raw and cooked seafood separate to prevent bacterial cross-contamination.

After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.

Always marinate seafood in the refrigerator.

Discard marinade; it contains raw juices which may harbor bacteria.

When marinade is needed for basting reserve a portion before adding raw seafood.

Cooking
Scallops are cooked when the center is opaque and white; test by cutting in half.

Overcooking will cause toughness and weight loss.

Depending on their size, scallops cook in 3 to 4 minutes, by any method.

Choose recipes with little or no added fat so the full flavor of the sweet, light meat will not be masked.

Nutrition
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions

Calories 100  
Calories From Fat 10  
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 40 mg
Sodium 185 mg
Total Carbohydrates 3 g
Protein 18 g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 2 %DV
Omega-3 Fatty Acid 0.20 g

More About Scallops
The scallop, like the oyster, is a bivalve mollusk. However, unlike the oyster that attaches itself to a bed, the scallop moves about by swimming. The swimming action is accomplished by the shells snapping together which forces the water to propel it. This technique has developed an oversized muscle called the "eye." This sweet-flavored muscle is the only part of the scallop eaten by Americans, but Europeans eat the entire shucked scallop.

The name, "scallop," aptly describes the fluted edges of its fan-shaped shell. The shells of young scallops are beautiful. The outside shell is delicately colored pink and white and the inside is pearly-white with a satiny luster. Calico scallop meats vary from creamy white to light tan or pink. They measure about 1/2 inch to 3/4 inch in diameter.

Calico scallops (Argopecten gibbus) are harvested with trawls and dredges in the deep offshore waters of Florida’s Atlantic and northern Gulf coasts. Unlike oysters and clams, scallops do not close their shells tightly and will lose moisture unless shucked soon after harvesting.

Quick and easy red snapper recipe. Great for a workday evening when you don’t have a lot of time to prepare or clean up. Works well with Mahi-Mahi, too!

1 whole Snapper
1 sprig of marjoram
1 sprig of parsley
1 clove of garlic crushed
Olive oil
Salt and freshly ground black pepper

Slice the skin of fish three times and drizzle with oil and season with salt and pepper both inside and out.
Stuff the fish with the marjoram, parsley and garlic. Then place in a pre-heated 400 degrees oven for 8-10 minutes.
Serves 2-4

Gulfscapes Magazine or Gulfscapes www.gulfscapes.com Gulfscapes, Gulfscapes Magazine coastal publication, texas magazine, beach, fireworks

Gulfscapes Magazine or Gulfscapes www.gulfscapes.com Gulfscapes, Gulfscapes Magazine coastal publication, texas magazine, beach, fireworks

This recipe is a variation on the traditional Veracruz sauce. Veracruz is a Mexican state on the southern shores of the Gulf of Mexico. It has mountains in the west and beautiful beaches, and seafood, on its eastern border. Spice up your evening with this easy to prepare dish.

4 red snapper fillets (4 ounces each)
1/4 c fresh lime juice
1 tablespoon fresh lemon juice
1 teaspoon chili powder
1 plum tomato, coarsely chopped
4 green onions, sliced in 1/2 inch lengths
1/2 cup chopped Anaheim pepper
1/2 cup chopped red bell pepper
Cilantro for garnish

Place red snapper in a shallow baking dish. Combine lime juice, lemon juice and chili powder in measuring cup. Pour over snapper. Marinate snapper 10 minutes, turning once or twice. Sprinkle onions, tomato and peppers over snapper. Cover. Bake at 350 for 30 minutes or just until snapper flakes in center. Let stand, covered, 4 minutes before serving. Garnish with fresh cilantro. Serves 4.

Lavendar is more than just a beautiful fragrance. It is also a spice. Originally from France, lavendar is now also being commercially grown in central Texas.

1 1/2 pounds center-cut Ahi tuna or 4
 1-inch thick sushi quality tuna steaks
1 teaspoon coarse kosher salt
2 teaspoons black peppercorns
1 teaspoon white peppercorns
2 teaspoons fennel seeds
1 1/2 teaspoons dried culinary
 lavender flowers
3 tablespoons extra-virgin olive oil
4 cups savory mixed fresh greens and herbs
Mustard Seed Dressing
 If using the center-cut Ahi tuna, trim and cut the tuna into a block approximately 2 inches across; then cut into 1-inch steaks.
 Crush the salt, peppercorns, fennel seeds, and lavender with a mortar and pestle or a rolling pin. Lightly oil the tuna with 2 teaspoons of the olive oil; evenly coat the tuna with the lavender-pepper mixture, patting off any excess.
 In a heavy bottomed sauté pan or a cast-iron pan, heat the remaining 1 tablespoon olive oil. Increase the heat to high and place the tuna in the pan. Sear for 1 minutes, then turn over carefully, reducing the heat to medium. Sear the other side for 1 more minutes until medium rare. Remove from heat and immediately refrigerate the tuna for at least 1 hour but no more than 3 hours. Serves 8.