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Seared Tuna with a Thai Twist in the Tail

As our readers will be aware, it has been a rather traumatic week for my countrymen.  Out of Europe (the EU) by surprise result of a referendum vote last Thursday and then, England were knocked out of the European Cup (the football / soccer) this Tuesday by Iceland!

My motto is, when all else fails, cook one’s way out of the blues. So, I decided I’d prepare one of my all time favorite recipes for my family this evening, which I have been serving guests at dinner parties for several years to acclaim. Namely, mouth watering tuna in a Thai style dressing

2. The Ingredients

Ingredients raw fresh tuna etc

This fabulous dish is based on an early Jamie Oliver recipe, which I have modified over the years. In my view, it is simply one of the best ways to cook a fresh Tuna Steak, retaining the raw meatiness of the fish but adding a subtle Asian flavor, fragrant herbs and a chili citrus bite

It is really easy to make, with preparation time taking no more than 15 minutes and cooking in a matter of seconds. Best of all, it is guaranteed to wow whoever you make it for, I promise

Ingredients (serves 4)

  • 1.5 lbs Tuna Steak (tip: make sure the tuna is very fresh because this fish will be cooked RARE)
  • 1 garlic clove
  • 1 tbsp of coriander seeds
  • 1/4 tsp of chili flakes
  • A large handful of fresh basil
  • A large handful of fresh coriander / cilantro
  • Juice of 2-3 limes depending on size
  • 1/2 tsp sea salt flakes (I used Maldon Sea Salt)
  • 1/4 tsp of fresh ground black pepper
3.Coriander Seed & Chili Flakes ready for the crush

Into the pestle for the coriander seeds and chili flakes!

Method

  • Peel and finely chop the garlic clove
  • Roughly chop the basil and the coriander / cilantro
  • Crush the coriander seed and chili flakes with a mortar and pestle
  • Add all the ingredients plus the lime juice, salt and pepper to a large bowl and mix to form a marinade
  • Depending on the size of the tuna steaks, you may need to slice them to 1/4 inch in thickness then mix them into the fragrant marinade making sure they are covered with the herbs and juices

    4. Tuna Steaks in the Marinade

    Into the Marinade for the Tuna

  • Place in the fridge for at least an hour to enable the flavors to enhance the fish
  • Heat up a cast iron rubbed with a dash of olive oil until it begins to smoke, place the tuna steaks on the griddle searing each side for between 15-20 seconds, until the surface becomes marked and lightly browned but the flesh inside retains it’s deep red color (it is a crime to allow fresh tuna to overcook and become rubbery in my humble opinion!)
  • Place the steaks on a plate rubbing over the remaining marinade and serve immediately
5. Steaks on the Griddle

Tuna searing on the Iron Griddle

Absolutely delicious eaten with a Summery Rosé wine, simple fries and a green salad.

I feel better already!

Filed under: Fish, Home-made Recipes, Tuna

About the Author

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Almost as food obsessed as my Beagle Hound Millie, I am a keen amateur cook and consumer of fine chow with a weakness for the spices of Middle Eastern and North African cuisine and an obsession with Chu Toro, British Cheese and Single Malt Orkney Island Scotch (go figure), I slice at warp speed (scars on the fingers to prove it) and can rustle up everything from Mashed Potato to Maki in the flash of an eye!

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