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Tuna for two

March 6, 2009
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Raw tuna steaks with a sesame seeds marinade. ©Dominique Lemoine

I just loooove tuna. I think it’s one of the friendliest, healthiest (in spite the fact that nowadays everything we eat is harmful) and tastiest fish you can find in the market and put on your table. Besides, tuna is usually easy to prepare and to cook, and if you make it your main ingredient you will certainly end up with something delicious. In fact, this fish’s meat has one of the most wonderful colours and glow of all, to the point that I personally believe that its pinkish hue contains the key for cooking it and making something great out of it. Never, never betray that pink colour, the best way to eat it -if you’re dealing with steaks or medallions- is charred on both sides and rare inside (where it’ll remain pink).

So this time, I’m suggesting a seared tuna with a sesame seeds, coriander, white wine and red pepper (Cayenne Pepper) marinade. 

(For two)

  • 2 tuna steaks (about 5 Cm thick)
  • 1/3 cup of chopped coriander (which is the same Cilantro) leaves
  • 1/4 cup of sesame seeds (you can toast them before, if you prefer them a little bit roasted)
  • 1/4 cup of coarsely chopped basil leaves
  • 1/4 (or 1/3 if you like it spicy) cup of Cayenne pepper (peppercorns or flakes)
  • 2 generous tablespoons of dry white wine
  • 2 1/2 tablespoons (or as needed to coat the tuna without damping it) of extra-virgin olive oil
  • Salt (sea-salt if possible)
  1. In a mortar, grind together the cilantro and basil leaves with the Cayenne peppercorns and the sesame seeds.
  2. In a large bowl, mix all of the above with the olive oil and the wine. Add the tuna steaks and coat them (even slightly massage them) with the marinade.
  3. Refrigerate overnight or for at least an hour before getting the heat on the steaks.
  4. Preheat a grilling pan, take out the tuna from the fridge and scrape off some of the marinade.
  5. Season the tuna with a little bit of sea-salt and grill the steaks around 3 minutes per side so that the inside remains rare and pinkish.
  6. Serve!

 

Seared Tuna with sauteed vegetables garnish. © Dominique Lemoine

Seared tuna with risotto and sauteed vegetables. ©Dominique Lemoine

As for the garnish, there are a lot of things that would suit this kind of tuna since it’s a recipe about seasoning but keeping the original taste of the fish itself. Two weeks ago, when I cooked this, I decided to go for a simple parmesan risotto and some vegetables. Asparagus au naturel, boiled Brussels sprouts with a little bit of butter after strained and  sauteed zucchinis and red bell peppers (roasted and peeled), all served and sprinkled with a few drops of balsamic vinegar to give them a sweet but tangy taste.
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One Comment leave one →
  1. March 7, 2009 1:39 pm

    Si no me preparas esto un dia, tu y yo dejamos de ser amigas.

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