Eat leftover seared tuna cold.

Yes, but only if you treat it right.

Seared tuna is at its peak right after it hits the pan. Reheating ruins the delicate rare center — you’ll end up with dry, overcooked fish. The better move: let it cool slightly, wrap it tightly in plastic wrap (or vacuum seal if you have it), and throw it in the fridge.

Eat it within 24 hours. Cold. Slice it thin and toss it on a salad, or serve it with soy and ginger like a little sashimi situation. If you absolutely must warm it up, flash it in a hot pan for ten seconds per side — but I wouldn’t.

Tuna is too expensive to waste on a sad reheat.