Friday, March 12, 2010

Perfectly seared tuna

No trip to Ljubljana is complete without a visit to the riverside fishmarket. This time, we came home with a 2 inch thick slab of tuna and a bag full of squid. Richard loves tuna, in all ways and all forms. I only like it raw. The solution? Perfectly seared tuna.

  • one thick cut fresh tuna
  • 1/2 tsp. sea salt, 2 tsp. freshly ground black pepper, 1 tsp. paprika
  • olive oil
  • Heat the oil in a pan (or, if barbecuing, preheat the grill)
  • Sear tuna for 30-60 seconds on each side, or until the surfaces begin to appear cooked. Do not overcook (do not allow the bulk of the fish to brown at all).
  • Slice thinly and serve at room temperature. Keeps well in the fridge for 2-3 days.

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