Cooked seared tuna
I am looking to make some seared tuna for the girlfriend and I for tonight. Unfortunately, she doesn't like raw fish so it won't fly the traditional style. For mine, I will cook it like normal (I'm seeing about 30 seconds on each side on a really hot skillet). For her, I am going to cook it through. Should I cook it for longer on a cooler skillet? What are some suggestions on this?
Also, if anyone can think of a good side, I'd like to hear some ideas.