The perfect Tuna Steak is seared on the outside and deliciously rare on the inside.
Cooked in 2 1/2 minutes flat, its also possibly the fastestfish recipeever!
Looks, taste, speed and elegance this ticks all the boxes!
Chimichurri sauce
The jewel-like hue of the loin meat meanwhile is beautiful and the basis for many a stunning-looking dish.
The belly meanwhile is coveted especially for sashimi.
Such is the appeal and demand for quality tuna today.
Good quality, fresh tuna steaks are readily available from your local fish monger and are just fine!!
Should tuna steak be raw in the middle?
This is because tuna steaks are cut from the loin of the fish.
Once cooked, it tends to become quite dry think of canned tuna and the texture it has.
Its a bit like overcooked chicken breast!
As much as we love our canned tuna, we dont want to eat a whole steak of that!
Serving the tuna with a rare (raw) centre ensures the inside remains tender and succulent.
Different varieties of tuna
Different types of tuna have different qualities and culinary uses.
Its an excellent all-rounder tuna with a mild flavour, used for everything from sashimi / raw to canning.
People in the US know it for things likePoke Bowls.
However, it does need to be very fresh.
Trust me, you will know as soon as you smell it if it is fresh or not!
I personally insist on it.
Fish is expensive!)
It has to be super-hot because its only on the stove for 2 1/2 minutes!
Oil and season steaks Rub oil on the tuna steak then sprinkle with salt and pepper.
TIPS:Do not use a non-stick fry pan.
This is to simplify the cooking.
Serve the criss-cross side facing up, obviously!
Rest on rack Ordinarily, we want meats to continue cooking as they rest.
This is sometimes called carry over cooking.
In this case, we want to minimise it because we want the tuna steak to remain rare inside!
So the fact that Im doing it tells you that it matters!
Slice up and admire!Let the tuna rest for 5 minutes until cool.
Chimichurri sauce
Slicing to serve is optional.
As for what to serve with Tuna Steak?
Its pictured in this post withSauce Vierge, a kind of French salsa / vinaigrette.
Salsa Verde (pictured with lobster)
This sauce pairs beautifully with tuna.
Pesto A smear of basil pesto on the side would be terrific.
Lemon Vinaigrette The zippy taste of lemon is a natural pairing with any fish!
Mexican Salsa
Using a vinaigrette (ie.
salad dressing) instead of plain lemon juice.
The oil and other flavours adds some richness and extra taste.
Pesto
It also makes the dressing more viscous so it clings to the tuna better.
Use the dressing in thisBrown Rice Saladrecipe.
Theres just a few ideas to get you started!
Prevent screen from sleeping
Generally Id opt for lighter sides to keep with the fresh vibe of the tuna and sauces.
Truthfully, I just want you to feel confident when you decide to try this recipe.
