Broke out the cast iron and decide to go make a dish that I haven’t really done before but I am pretty sure that the techniques are the same. It pretty much it’s just taking some tuna steaks and searing it on the cast iron pan in a way similar to how I used to do it for salmon fillets so pretty much all I had to do is just set it on the thing and then forget it for a little bit and trust the process of the pan searing the surface of the tuna. It turned out all right but I think I might have messed up by cooking it a bit longer than I thought it should have been because after steering it I put it in the oven for more than 10 minutes when I probably should have only done for maybe six or seven minutes total but it was still edible so I think that’s fine because I kind of have a thing where I don’t really sit well with undercooked fish even if it’s considered safe because of the freezing process.