Serving Size: 4

Ingredients:
4 fresh tuna steaks
cracked black pepper, to taste
kosher salt, to taste
3 teaspoons canola oil
3 tablespoons mayonnaise
3 teaspoons fresh horseradish
8 slices french bread, toasted
4 slices tomato
4 pieces of romaine lettuce

Directions:
1. Season tuna steaks with black pepper, refrigerate for 1 hour.
2. Season steaks with kosher salt.
3. Heat a large skillet until hot, pour in canola oil and place tuna steaks in hot oil. Sear steaks on all sides; let rest for 15 minutes. Then thinly slice the tuna.
4. In a small mixing bowl combine mayonnaise and horseradish. Whisk until smooth.(This step can be preformed while tuna is in refrigerator.)
5. Spread mayonnaise mixture on each slice of bread. Add tuna, tomato and lettuce. Enjoy!

Unsalted Butter rested on the Fresh Tuna Steak prior to grilling keeps your fish moist and adds excellent flavor.  I also use a dry rub or a few selected spices added to the Tuna, but the butter soaks into the fish and compliments almost any seasoning.