RECIPE MAGIC!


SEARED TUNA STEAK

Salmon and tuna cook best when treated as true steaks. Firm, rich, and clean-tasting, they respond to high heat and restraint, no fuss. This method relies on a dry surface, a very hot pan, and precise timing to build a deep, savoury crust while keeping the centre silky and rare. The steaks are finished simply, while still warm, with fresh extra virgin olive oil and nothing to distract from its natural flavour.

INGREDIENTS:

• 4 centre-cut tuna (or salmon) steaks, 1 to 1¼ inches thick
• 1 tsp coarse salt, not fine
• Freshly ground black pepper
• 1/4 cup fresh EVOO

DIRECTIONS: Pat fish very dry with paper towels. Place on a plate lined with dry paper towels and refrigerate uncovered for at least 30 minutes, longer if possible. Replace towels if they become damp. The surface must be dry. Remove from the fridge and pat dry again just before cooking. 

Place a heavy cast-iron pan over high heat. Sprinkle the pan lightly and evenly with about half the salt. Heat until smoking hot, about 4 to 5 minutes. You'll need a hard working stovetop exhaust fan for inside cooking or use your outside grill. Place fish in the pan. For salmon, start skin side down. Cook 45 to 60 seconds. Flip and continue cooking, flipping every 30 seconds. After several turns, sprinkle remaining salt over the fish and add black pepper if using. Do not press. Do not move except to flip. Salmon will be done in 3-4 minutes with internal temp of 120°. Tuna in 2 to 3 minutes at 110°. Before serving let rest out of the pan for 3 to 4 minutes. 

Finish with 1 tablespoon drizzle per steak. We suggest roasting