Seared Tuna
Serving Size, Ingredients and Equipment:
If you have access to line-caught, sushi-quality tuna, it is best to cook this amazing meat like a steak. Don't freeze it, as tiny ice crystals will cut through the fish's fibers and ruin the texture. Use the meat within a day or two, before a bacteria film can build on its surface.
Ingredients for each portion:
- 1 tuna steak, sliced finger-thin (or carefully slice yourself with a sharp knife)
- freshly ground black pepper
- two dashes of olive oil
- 1 tbsp balsamic vinegar, white wine vinegar or sushi vinegar
- seasonal vegetables such as asparagus, cherry tomatoes, and yellow peppers
Ingredients for each portion:
- 1 tuna steak, sliced finger-thin (or carefully slice yourself with a sharp knife)
- freshly ground black pepper
- two dashes of olive oil
- 1 tbsp balsamic vinegar, white wine vinegar or sushi vinegar
- seasonal vegetables such as asparagus, cherry tomatoes, and yellow peppers
Cooking Instructions and Methods:
Heat a pan to medium-high heat for searing.
Brush or spray both sides of the tuna with olive oil.
Sear the tuna for about a minute on each side. The inside of the tuna can remain raw (as long as the tuna is of proper sushi quality).
Sear some vegetables in a separate pan and toss with a dash of oil and the vinegar before serving with the tuna.
Serve the tuna with freshly ground black pepper and some extra vinegar (on the side, if you prefer).
Brush or spray both sides of the tuna with olive oil.
Sear the tuna for about a minute on each side. The inside of the tuna can remain raw (as long as the tuna is of proper sushi quality).
Sear some vegetables in a separate pan and toss with a dash of oil and the vinegar before serving with the tuna.
Serve the tuna with freshly ground black pepper and some extra vinegar (on the side, if you prefer).
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