1 pound Florida tuna loin (sushi grade), cut into even portions for cooking
2 tablespoons Florida seafood seasoning blend
1 tablespoon vegetable oil
8 ounces orange marmalade
2 tablespoons fresh horseradish, or more, to taste
1 tablespoon fresh parsley, chopped fine
Sea salt and fresh ground pepper, to taste
Preheat a large sauté pan over medium–high heat and add 1 tablespoon of vegetable oil. Generously season all sides of the tuna loin with the seafood seasoning and carefully place into pan. Sear the tuna loin on all sides for no longer than 30 seconds on each side. The goal is to have a hard crispy sear on the outside and rare on the inside. Carefully remove the tuna from the pan and place on a plate with a paper towel and let rest in the refrigerator for 30 minutes before slicing. To make the sauce, combine the marmalade, horseradish and parsley in a small mixing bowl. Mix ingredients thoroughly then taste and adjust seasoning with salt and pepper. Once the seared tuna has cooled and rested, use a sharp knife to slice the tuna into bite-size portions. Display the sliced tuna on a chilled platter and serve with the horseradish sauce.
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