SEARED TUNA
Instructions:
- 2 tuna loin steaks, preferably yellowfin, cut 1in (2.5cm) thick and weighing 6–7oz (175–200g) each
- olive oil
- sea salt and cracked
- white pepper
- Pat the fish with paper towels to remove any condensation. The fish should be completely dry before cooking.
- Put a non-stick skillet over high heat, splash in enough oil to cover the bottom thinly, and heat until hot. To check the oil is hot enough, hold your hand about 3in (7cm) above the pan—you should feel the heat rising on your palm.
- Sprinkle the fish on one side only with salt and pepper.
- Place seasoned side down in the hot oil and sprinkle the top with salt and pepper. Turn the heat down to medium-high and leave undisturbed for about 2 minutes.
- Flip the fish over with a metal spatula, and cook undisturbed again for about 2 minutes. Remove the tuna to a cutting board and let rest for a few minutes.
- Working across the grain with a very sharp knife, cut each steak into 1/4in (5mm) thick slices. Serve sprinkled with salt and pepper, and drizzled with olive oil if you like.