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Okay, we have our butter and garlic for the cucumber spaghetti. As you can see, it's nicely
browned, the tuna's nicely browned. It's working its way about halfway up, which tells me it's
time to flip the tuna. We're you're flipping it, always flip away from yourself so you
don't get a grease burn. Be careful so you don't break off the crust. See the nice crust
there? Very, very tasty. Okay. There we go. Alright, going to let this finish. It'll take
about three, maybe four minutes. You don't have to cook tuna super well done. It can
be a little pink in the center. Okay? There's nothing wrong with that. We will cook it,
probably, just about well. We don't want to go any further past that, otherwise the tuna
will tend to dry out. So, our tuna's working. Our garlic is browning. The pan's nice and
hot. Now when you cook the cucumber spaghetti, you just, pretty much want to flash it in
the pan. If you cook it too long, it'll be too limp, it'll lose its color. So, there
we go. I'm going to add a little more butter. Now, normally, I would say adjust the seasonings
with salt and pepper. With this, I'm not going to. We're just going to leave it with the
butter and garlic. There's plenty of flavor between the tuna and the sauce. You don't
need to add anything else. So I'm going to crank up the heat here, just to flash this.
By the time this is done, the tuna will be done and we'll be ready for plating. Okay.
It's hot, that's good. Okay. So this is ready. Don't want to cook it anymore than that. I'm
going to cut the heat off. Now the tuna, I would say would be close. What I'm going to
do is take a peek inside. We'll see. We'll take a look. Let's see. And if you have to
do this, just cut in an area where you'll be adding the sauce. It's still pink inside,
so we'll let it roll for about another minute or two. Remember, if you have to look inside
to check for doneness, do it where you're going to add the sauce. That way you can cover
it up and no one will ever know.