Do you have a recommendation on how long to cook the fish on each side/edge? Or, are you just looking for the color on the outside?

Sounds delicious!

I like the tuna as rare as possible. So get the grapeseed oil as hot as you can (that’s why I chose that kind of oil – for the smoke point) and quickly brown/sear the sides and edges of the filets. About a minute a side and 30 seconds for each edge would be my estimate.

Check out FotoCuisine’s Nori Crusted Ahi recipe T.the Nori Crust really is tremendous!

That’s a great link. Their’s is a little more Asian than mine (as it should be), but it looked about the same. Though my pan-frying may have crisped the outside a bit more.