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2. List of America's Test Kitchen episodes - Wikipedia

   en.wikipedia.org/wiki/List_of_America's_Test...

   Recipes for buttermilk mashed potatoes, and pan-seared cheap steaks with mustard-cream sauce. Featuring an Equipment Corner covering sauciers and steak knife sets and a Tasting Lab on cheap steaks. 123

3. Grilled Niçoise Tuna Steaks Recipe - AOL

   firefox-startpage.aol.com/food/recipes/grilled...

   Turn the tuna steaks to coat. Let stand for 30 minutes. 2. Light a grill or preheat a grill pan. Season the tuna steaks with salt and pepper. Grill over moderately high heat, turning once, for 4 minutes per side, until medium. Thinly slice the steaks, transfer to plates and serve.

4. Tuna Steaks with Mustard Dressing and Mashed Taro Recipe - AOL

   www.aol.com/food/recipes/tuna-steaks-mustard...

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5. Easy Dinner Ideas That Take 30 Minutes or Less - AOL

   www.aol.com/dozens-easy-dinner-ideas-30...

   Crispy Pan-Seared Salmon with Broiled Broccolini and Capers Seared in a little oil until just tender, salmon is delicate, tender, and delicious. Get the recipe for Crispy Pan-Seared Salmon .

6. Blackening (cooking) - Wikipedia

   en.wikipedia.org/wiki/Blackening_(cooking)

   While the original recipe calls for redfish , [3] the same method of preparation can be applied to other types of fish as well as proteins such as steak, chicken cutlets, or tofu. References [ edit ]

7. Grilled Niçoise Tuna Steaks Recipe - AOL

   www.aol.com/food/recipes/grilled-nicoise-tuna-steaks

   1. In a medium bowl, whisk the olive oil with the wine, mustard, thyme, fennel and shallots. Arrange the tuna steaks on a large rimmed baking sheet and pour the marinade over them.

8. Jamie's 15-Minute Meals - Wikipedia

   en.wikipedia.org/wiki/Jamie's_15-Minute_Meals

   Jamie cooks up some steak, liver and bacon, bubble and squeak mash and red onion gravy, and Mexican tomato soup, chilli nachos, and veggie and feta sprinkles. 1–29 29

9. Searing - Wikipedia

   en.wikipedia.org/wiki/Searing

   It is typically mentioned for larger cuts, especially steaks and chops, of non-poultry meats such as beef, pork, lamb and tuna. Experiments to test the theory were carried out as early as the 1930s and found that the seared roasts lost the same amount of moisture or more.