Isn't cooking with extra virgin olive oil really bad for you?

I did it with no oil just butter and olive oil but not much

Very cool. I've been looking for a video like this for a long time.

3:50 Time saver: Heat 1/4 tsp olive oil 1st, add tuna, season, add pre-cooked rice, mix in 1 T. raisins, 1 T. Lite syrup, 4 dashes hot sauce and flip after 10 minutes on medium heat, replace lid and turn off burner. It cooks with retained heat with a tight lid for 5-10 minutes. Serve hot on a plate.

Aaaand you just over-cooked it 😂

Piperade (Gascon and French) or piperrada (Basque and Spanish), from piper (pepper in Gascon and in Basque), is a typical Gascon and Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper

I add some fresh cilantro too. Gives it an amazing flavor

I messed it up so bad I don’t know how

Instead of alcohol, what else can I use?

LOVE that you kept the camera running wile the fish was cooking

What should be the temperature of the oil at point / time of putting the tuna into the pan please. What should be the internal temperature of the tuna at time of ready… thanks very much

LOVED the simplicity of the recipe 👌 . Thanks for sharing!

Yum

you can't be serious about the oil in the pan.....

shit look good af, gonna make it soon like this

loved this fingerling recipe, the parsely- got a question, is cilantro good for a substitute you reckon? look fwd to seeing more of your simple recipes!

is it safe to eat rare tuna?

Don’t listen to this blow hard. That’s a horrible sear on that tuna. Also hey genius, all sushi grade tuna has to originally be frozen

Sushi. I do not think it means what you think it means.

That ribeye was 😢

I laughed when one flew out of the pan 😂 poor guy 1:42

That's ...frying....not....searing!

Simple Done - By Ed! Much appreciated!

I add a capful white wine vinegar plus a half teaspoon sugar. Apple cider vinegar if have no white wine vinegar. Red wine vinegar if eating with steak or venison steaks as side dish 👍

i didn't know you can fry with olive oil

Heat setting? 🤔

Are you pronouncing them like that for a joke?

probably even better with garlic sauteed along with the cous-cous...

Thank u for showing me how to cook couscous. I viewed a few channels before I found your recipe. Everyone else was showing a recipe for what they added to the couscous. Thanks to you now I can cook it.

poor color, pan was WAY too cold.. that was not how anyone should treat such an amazing cut of tuna... pull out the cast iron and do it right please

You don't put flour on them.

Why would you make a cooking channel if you have zero clue how to cook ?

Ever get worms from cooking it throughly? Ive bought fish and sometimes seen them immediately but wouldnt bet my health on my ability to spot them.

Man seseme seeds are awesome so is a basic tuna steak with just salt and pepper . It's what you "prefer" not what you think it should be lol😂❤

Nasty

IT'S RAW!

Dude. Stop moving it around. 2:00 on each side is good.

“Sushi grade” tuna literally means it’s been frozen😄

Too raw😮

At least wash your knife after sharpening. Tuna with steel shavings can’t be very good for you 🤦🏼‍♂️

Hi, the fish is uncooked inside, while the outside is cooked.

Almost all tuna you get to buy in stores are frozen because tuna’s need to move around to get oxygen in their gills they’ll even die in sea if they stop moving so they freeze it instantly. Even some authentic sushi restaurants freeze their sushi to kill a parasite that dies in freezing conditions.

Frozen tuna is great 😊

That’s also frozen tuna lol

Aw crap. I bought the frozen kind. It was on sale 😫

Simplistic. Thank you.

Why does your tuna steak look overly refigerated or grossly frozen? It is NOT a pretty pink? Even my thawed ahi tuna steaks that I got from the frozen food section are an amazing pink. The local deli has fresh steaks, amazing color. Your steak looks... pale.

Tuna fish is delicious.

Dude lost a scallop when stirring.....

All fish sold in America at some point was frozen somewhere in the supply chain. Especially sushi grade tuna. Sushi grade tuna has been frozen to a temperature well below negative 10° and held there for a extended period of time. That's the kill off parasites. Any unfrozen fish you pick up from the The grocery market was simply frozen fish that has been thawed. So if you pick up a bag of frozen fish and thaw it yourself it is exact same thing.