Two very, very different tasting basic ways to cook a Tuna Steak

The pan seared is really delicious, more caramalised

the charred is much more nutty and its got that little bitter edge that works really will with

the lemon juice and the sweetness of the Tuna

I want to cook both, so you can make your own mind up

which, which one you think my fancy. Look at that, absolutely gorgeous!

this is from the Maldives it's line caught, so very sustainable

but it is important when we're buying fish, not just to buy the freshest

and the best, you do want to make sure that you're not wrecking the sea at the same time

In England we have MSC approved, which has a little logo that looks like that

but in every country it's slightly different so do a little bit of Google research

and you'll find out

Get yourself a nice sharp, long knife. Thickness wise, if I was to cut it like this

It's just gonna cook so quickly it's gonna be overcooked

If you go to the Mediterranean

Spain, Italy, France they never overcook their Tuna... they never do

You can have this raw, you can have this as a carpaccio, you can have it as a tartar

I wanna go for a minimum of a two centremetre thickness slice

So I'm gonna slice nice long movements, don't sort of jig it about

It's very easy to cut

What we're gonna do here is just put our steaks to the side and I'm going to do a little rub

It's very, very simple. I get a little teaspoon of coriander seeds

A good pinch of salt

Two of those...a pinch of fennel seeds, absolutely beautiful

and a seedy flavour. The coriander seeds are more sort of savoury... and pepper

So we're just gonna pound that up

Cracking it, smashing it

You don't have to get it super fine either

So it doesn't take much time to get to that, which is lovely

and if you taste it, it's just a lovely quite balanced seasoning

Just season the board...pick up your steak

and just plop it onto it like that

This kind of basic seasoning gives a little crust and flavouring to the Tuna which is just divine.

Very subtle. Now all I would do now is a tiny little massage up of olive oil

Just a little pat around the edges

Just like that

Here we have got a bunch of pans that are very hot. This is medium high

this is super high. They're both pre-heated.

I want it frying, I want it searing, I want it charring.. ok

So we aint mucking about. So first up I'm going to put the Tuna into the pan

Nice non-stick pan. Second up...

we're gonna go onto the griddle pan and just touch it and push it down so it's fully in contact

With the bars

A really important thing to mention here guys

always with a griddle pan never put oil in it... ever. Never, ever, ever.

Right? you want it screaming hot, you want it dry

If we look into the pans, you can see

the effect of the heat on the fish and you need to sort of recognise that, that is the speed

in which the heat is travelling through the fish

now remember we do not want to cook this

all the way through. So look it's had about a minute and a half...two minutes max

We're gonna go to the charred one first. Look at that, beautiful.

Back in the pan. Let's go over now to the other pan

Right now it's seared, we can just put a little oil in here

just to really get it absolutely gorgeous.

I've just done about a minute and a half on each side. This Tune is cooked. This is a nice opportunity

just to drizzle in good oil again. Any meat or fish that comes off the grill

or off the oven you know is gonna start to wanna really dry up

Ok so a little drizzle is always good. I'm letting this Tuna just rest for a minute

also I'm just gonna have a little lemon to protect the fish

and to season it as well

That, if you look into the heart of that. So we're just gonna tear it and I like to tear it, not slice it

That's what I would call perfect

I'm going to do exactly the same thing again with the seared one

We've got that lovely caramelised sort of cap and you get that from the contact of the pan

We're gonna tear that open again, absolutely gorgeous.

So there you go lovely people, two beautiful ways

to cook a Tuna steak.

Of course if you want to cook it more, please do

but I wouldn't advise. This Tuna is so gorgeous, is so meaty, it's so delicate

very delicious as well. I'm serving this today with a beautiful mixed tomato salad

If you want to know how to make the perfect tomato salad

Then just click on the link over here and you can go through to my new video

Take care guys, lots of love. Until next time

Bye!

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