Pan Seared Tuna Steak

 

Tuna is an interesting fish. They can be as small as weighing 1 kg and can be as large as ones weighing upto 400 kg (Atlantic Bluefin Tuna) or more. The ones I have seen in the local markets are about 1 – 3 kg in size. Tuna has red flesh and you can get large chunks boneless fillets. Because of this, it can be used for cutlets, sandwich filling etc. It is also used extensively in Japanese cuisine for Sushi & Sashimi. In the West they are cooked like steak – rare, medium rare etc.

Ingredients

• One tuna steak – ½” - 1”thick, 1" - 2” wide, 6”-8” long
• 1 tbsp of finely chopped coriander leaves
• 1 tsp of finely chopped curry leaves
• ½ tsp of finely chopped green chilly
• Salt as per taste
• Black pepper powder as per taste
• 1 tsp fresh lemon juice
• 1 tbsp of olive oil for the marinade
• Finely sliced onions and lemon for garnish
• 2 tbsp of vegetable oil for pan searing the steak

Method

• Wash and pat dry the tuna steak
• Apply the marinade of salt, black pepper, lemon juice and olive oil all over the fish and leave it in the refrigerator for about 30 minutes
• Mix together the coriander leaves, curry leaves and green chilly in a plate and then roll the tuna steak to coat on all the sides with this mix
• Heat the oil on a pan and the sear the tuna steak on all the sides until done
• Serve with a garnish of onion slices drizzled with lemon juice and lemon wedges.