Pan-seared tuna with rosemary oil

    1 day 20 min

    The special ingredient in this recipe is rosemary infused oil. It's every easy to make but it should sit for 24 hours before using so plan to make this in advance.

    1 person made this

    Serves: 2 

    • 200ml extra virgin olive oil
    • 1 clove garlic, chopped coarsely
    • 4 tablespoons minced rosemary
    • salt and pepper
    • 1 dried chilli pepper
    • 500 to 700g fresh tuna fillet
    • 2 sprigs fresh rosemary
    • 2 rametti di rosmarino fresco

    Prep:15min  ›  Cook:5min  ›  Extra time:1day resting  ›  Ready in:1day20min 

      Make the rosemary oil:

    1. In a jar, add the olive oil, the chopped rosemary and the garlic clove. Add salt, pepper and chilli pepper and close jar. Let sit in a cool place for 24 hours. The next day, strain oil and discard the solids.
    2. For the tuna:

    3. Cut the tuna into 4 equal pieces and season them with salt and pepper.
    4. In a large frying pan over medium heat, add 1 tablespoon oil to the point of smoking. Add the tuna and fry on both sides, for about 30-60 seconds each side.
    5. When the tuna is ready, remove it from the pan and put it on a cutting board. Cut each piece into 4 slices and place them on a serving plate.
    6. Remove the needles from the fresh rosemary and sprinkle it on the tuna. Drizzle rosemary oil on the tuna slices and serve immediately

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