Pan-Seared Tuna
This is a simple, yet elegant starter or main course. Super-fresh tuna is sliced, seasoned, coated with breadcrumbs and pan-seared. Serve with the condiments of your choice.
Ingredients
Makes: 4
- 450g sashimi grade tuna
- sea salt to taste
- fresh ground black pepper to taste
- 55g Italian seasoned breadcrumbs
- 3 tablespoons olive oil
Method
Prep:15min ›
Cook:2min ›
Ready in:17min
- Season the tuna with salt and pepper. Coat lightly on all sides with breadcrumbs. Heat olive oil in a large heavy frying pan over high heat. The pan should be as hot as you can get it.
- Place the tuna in the pan and sear on each side for about 45 seconds for small portions or 1 minute for large. Remove from pan. The tuna will be very rare.
- Slice each 'brick' into 5mm thick slices and fan out on a serving plate.
- With a sharp knife, cut the tuna into 4 large pieces for appetiser portions, 2 large pieces for dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.
Ingredients
Sashimi grade tuna can be purchased at speciality fishmongers. You may need to place a special order for it.
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Reviews & ratings
Average global rating:
(112)
Reviews in English (89)
Olive oil? Are you kidding me? Olive oil has a low temperature smoke point, so using it in this recipe smoked up my entire house. Next time I'll be using grapeseed oil - much higher smoke point. - 24 Jun 2007 (Review from Allrecipes US | Canada)
This recipe was super quick and easy. The breadcrumb mixture enhanced the flavor of the fish and added a perfect crispiness to the experience. The taste was exquisite. I served the ahi on a bed of freshly cut spinach, sprinkled with fresh lime juice and opened up a wonderful bottle of Malborough (New Zealand) 2003 Souvignon Blanc. A side of soy sauce was helpful, but not necessary. This recipe lived up to its name. - 18 Aug 2004 (Review from Allrecipes US | Canada)
We found Ahi Tuna on sale the day after we had the appetizer out at a pricey restaurant. It was so easy and sooo yummy! We served it with a wasabi soy mixture to dip the pieces into. My only recommendation would be to use parmesan flavored bread crumbs or a mixture of parmesan cheese and bread crumbs because the coating can be a bit dry. It takes practice to get the searing talent down to a science, but once you do you will want to wow your friends with this fancy and inexpensive recipe all the time! - 28 Feb 2007 (Review from Allrecipes US | Canada)