Grilled tuna steak
Fresh tuna steak with soy and garlic, seared a minute and a half a side and left red in the middle, with sesame and lemon.
- Cooking time
- 26 min
- Hands-on time
- 15 min
- Free time
- 15 min
- Difficulty
- Medium
- Calories
- 540
- Contains
- Sesame, Fish, Soy
Tuna is a fish served red in the middle; cooked all the way through, it's as dry as paper. So a heavy pan that's just smoking, a minute and a half a side, and only a quarter of an hour in the marinade so it doesn't lose its color.
Before you start
- Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
- Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.
Ingredients
Amounts follow the number of people
For the tuna
When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.
Equipment
- Heavy frying pan — It holds its heat until it smokes — a thin base cools and poaches the tuna.
Method
Season the slices with oil, soy sauce, and garlic, and leave them for only a quarter of an hour.
You’ll know it’s ready whenThe surface is coated with seasoning.
Tip: A long marinade cooks the tuna in the acid and dulls its color.
Heat a heavy skillet until it smokes slightly.
You’ll know it’s ready whenThe pan is smoking lightly.
Grill each side for only one and a half minutes, and keep the center red.
You’ll know it’s ready whenThe edges are white and half a centimeter thick, and the middle is still red.
Tip: Fully cooked tuna is dry as paper — this is a fish served rare.
Leave it for two minutes, then slice against the grain, and serve with sesame seeds and lemon.
You’ll know it’s ready whenThe slice is red in the middle with a clear white border.
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