Pan-Seared Tuna
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Picture by:
Sean Lemecha
Pan-Seared Tuna
About this recipe: 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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