I don't know if any of you have friends that won't eat 'raw' fish but I've conformed a bunch of my leary friends after they had this extremely rare tuna which was described by them more like a steak. Lots of oooos and ahhhhs. I like to add Asian Seasoning in the sauce also from the Pampered Chef

A nice, fresh, Tuna dish that goes well with the vinaigrette sauce.

In large oven-proof saute pan, heat olive oil until nearly smoking. Season tuna fillets with salt, pepper and spice blend. Brown on first side 3 minutes then bake in a 350 degree oven for 7 minutes or until fish flakes easily when tested with a fork. Drizzle with pan juices.

Years ago, I bought a 12-oz bottle of Floribbean Key Lime Oil at an airport on my way home from Florida. Once I got it home, I wasn't sure what to do with it. I finally realized I was trying to use too much at once, and that a little drop goes a long, long, looooooong way. Now I use my key

Mix mustard and water vigorously with a spoon. Let stand at room temperature for 15 minutes. Add soy sauce, mix again. Pour into a clean, empty ballpark mustard squeeze bottle. Place tuna in a shallow container, pour marinade over, turn to coat. Cover tightly, refrigerate at least 1 hour. Heat a

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add fennel seeds and garlic; saute 3 minutes or until seeds are lightly toasted. Spoon mixture into a bowl. Add wine, olives, lemon juice, 1 tsp. orange rind, and red pepper; stir well and set aside.