Pan seared tuna fillets: Difference between revisions
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The trick to cooking [[tuna]] like this is to rest it for 5 minutes at the end. Perfectly cooked, moist and tasty. | |||
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Latest revision as of 17:22, 6 April 2024
The trick to cooking tuna like this is to rest it for 5 minutes at the end. Perfectly cooked, moist and tasty.
| Pan seared tuna fillets | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 299 |
| Ready in: | 45 minutes |
| Prep. time: | 35 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 31st January 2013 |
|
Best recipe reviewWell caramelised 4/5 So much nicer than canned tuna |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 300g tuna steaks
- 4 tablespoons dark soy sauce (light soy is fine)
- 1 tablespoon rice wine or sherry
- Salt and freshly ground pepper
- 1 tablespoon lime juice
- 2 tablespoons olive oil
- Fresh, chopped coriander leaves or parsley to garnish
Method
- In a flat dish mix the soy, lime juice, rice wine, salt and pepper
- Place the tuna in the dish and spoon the marinade all over
- Marinate in a refrigerator for at least for 30 minutes to an hour, turning a couple of times
- Add the olive oil to a frying pan on a medium heat
- Pan fry for 2 minutes per side
- Remove from heat, cover with a large plate or tin foil and rest for 5 minutes
- garnish with coriander leaves and serve
Variations
Fry in garlic olive oil
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