Grilled Tuna
Ingredients
- 600 gAtlantic bluefin tuna (in 3cm thick steaks)
- 2 pcGarlic (finely minced)
- 1 pcFlat-leaf parsley (chopped)
- 4 tbspExtra virgin olive oil
- 1 pcCitrus limon (L.) Burm. f. (cut into wedges)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
A thick red tuna steak, seared to form a crust while the center remains rare and translucent. Topped with toasted garlic and fresh lemon to cut through the richness.
- 1
Finely chop the flat-leaf parsley. Crush the garlic after removing the germ to avoid bitterness. Mix them in a bowl with the olive oil.
- 2
Heat the plancha or a heavy-bottomed pan over high heat. It must be smoking hot. Drop a bit of oil: it should sizzle instantly.
- 3
Place the tuna steaks down. Let a crust form for 2 minutes without moving them. Flip when the flesh turns white a third of the way up. Cook for 1 minute on the other side to keep the center rare.
- 4
Pour the oil-garlic-parsley mixture over the hot fish. Season with sea salt, pepper, and finish with a squeeze of fresh lemon juice.
Frequently asked questions
How do you get this dish right?
- Take the tuna out of the fridge 20 minutes before cooking to prevent thermal shock that toughens the fibers.
- Do not salt the fish before it hits the pan; it draws out moisture and prevents a proper crust from forming.
How long does this dish keep?
Eat immediately. Reheated tuna loses its tender texture and becomes dry.
