The perfect Tuna Steak is seared on the outside and deliciously rare on the inside. Cooked in 2 1/2 minutes flat, it’s also possibly the fastest fish recipe ever! I’m serving this tuna with a vibrant and fresh Sauce Vierge, a light French sauce that’s a modern classic for all the right reasons. Healthy, quick and easy, this Tuna Steak also makes for stunning presentation. Looks, taste, speed and elegance – this ticks all the boxes! There’s a reason why tuna is so highly prized by the most elite restaurants around the world. The belly is sought after for its rich and fatty flesh, while the loins – which we’re using today – have a silky texture and a savory, clean flavor that isn’t at all “fishy”. The jewel-like hue of the loin meat meanwhile is beautiful and the basis for many a stunning-looking dish.
Such is the appeal and demand for quality tuna today. But ordinary folk like you and me don’t need to pay crazy prices for tuna for our purposes today!! Good quality, fresh tuna steaks are readily available from your local fishmonger and are just fine!! Being a relatively mild flavored fish, tuna lends itself for all sorts of possibilities when it comes to a sauce. Bright and fresh sauces and accompaniments work best with this tuna, rather than very buttery or creamy type sauces.
- 2 x 180 – 200g (6.5 – 7oz) tuna (skinless, boneless)
- 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)