One plain ahi tuna steak, approximately 1.3 pounds and 2 inches thick, vacuum-sealed by a commercial fisherman friend.
Prepare & package
Commercially caught and vacuum-sealed plain by a fisherman friend; no household seasoning or sauce is added before freezing.
Store & thaw
Keep frozen. Before refrigerator thawing, remove the tuna from the vacuum package and place it in a covered container; do not thaw it sealed in the reduced-oxygen package.
Cook or reheat
Thaw in the refrigerator, pat very dry, and season flexibly for the intended meal. Heat a cast-iron skillet until very hot, add a thin film of high-heat oil, and sear the whole 2-inch steak hard and briefly on both broad faces and the edges, preserving a rare center.
Finish & serve
Rest briefly and slice. Serve the rare slices for Kyle. Return Melody's slices to the hot skillet and fry them further to her preferred medium-to-fully-cooked doneness. Sauces, crusts, and accompaniments remain flexible.