Ingredients

The following ingredients have 4 Servings
  • 2 x 180 - 200g (6.5 - 7oz) tuna ((skinless, boneless). 2.5-3cm / 1-1.2" thick (Note 1))
  • 1 tsp olive oil
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper
  • 2 tsp olive oil (, or oil spray)
  • Sauce Vierge ((French salsa / vinaigrette for fish))
  • Chervil sprigs ((substitute small flat leaf or curly parsley leaves) or small edible flowers (optional))

Instruction

  • Prepare resting tray: Place a rack on a tray. (Note 3)
  • Oil and season tuna: Drizzle half the oil over the tuna. Smear over one side, then sprinkle with half the salt and pepper. Flip and repeat.
  • Heat skillet: Heat skillet (preferably a skillet with grille lines) over high heat until smoking hot. The hotter, the better!
  • Oil skillet (if required): If your skillet is not well-seasoned, brush skillet with olive oil or take pan off stove and spray with any oil (SAFETY WARNING! Note 4)
  • Cook first side: Place tuna steak in the skillet (I do one at a time for best results, Note 5) and cook for 45 seconds.
  • Rotate for grill lines: Turn steak 45 degree. Continue cooking another 45 seconds.
  • Cook other side: Flip tuna carefully, then leave for 1 minute or until the internal temperature in the middle reads 48°C / 118°F (Note 6).
  • Rest: Remove tuna from skillet and place on rack. Rest for 5 minutes – it will cool down almost to room temperature. This is desirable for easier slicing and better eating (Note 7) Serve! See Note 2 for sauce options.