Seared Tuna Steak
Tuna is a meaty fish with very little fat, making it a substantial and healthy dish. It requires very little cooking to get the best out of it.
Ingredients
- 1 × 150g tuna steak per person (at least 1½cm thick)
- 1 tablespoon olive oil
Preparation Time: 1 minutes
Cooking Time: ime: 2 minutes
Serves: ves: n/a
Method
- Cover each tuna steak with the oil and season with salt & pepper.
- Heat up a dry frying pan or, preferably, griddle pan over a high heat. When the pan is hot, put in the tuna steaks.
- Fry each steak on one side for 1 minute before turning them over and frying them on the other side for a further 1 minute.
- Remove the tuna steaks from the pan immediately.
- Serve. We served it with a warm oriental salad and a sauce vierge.
Useful Information
Can it be frozen? No.
Can it be prepared in advance? No.
Will leftovers be nice? Yes, if eaten cold, for up to 1 day.
Notes
- To get the best out of a fresh (and it really does need to be fresh) tuna steak, it should always be cooked to very rare. It is very easy to over-cook tuna due to the leanness of the meat.
- As an alternative, you can cook this and then, once it has been chilled, thinly slice it and eat it cold.