Instructions: Last week, my son came over for dinner and requested tuna, so I bought two nice 7 ounce filets. He marinated them for a few moments in olive oil which came with my best-in-the-world dried tomatoes, which I buy here in Philly, then used the same oil for the pan, added four chopped garlic cloves, some fresh chopped ginger, and the dried tomatoes, then moved all the stuff to the sides of the pan (9 inch pan) cooked the tuna about four minutes each side, served them with the ginger, garlic, tomatoes and oil over them, and they were magnificent. I think there were also about a half teaspoon of dry hot red peppers in the oil. Now these were cooked all the way through, not like the salmon above, but still moist and juicy. Im not certain now about the hot peppers, and as I remember the taste, I dont think he added them. Just one more thing: get the freshest fish possible.

/FISH

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