Ina Garten Seared Tuna Recipe
Are you looking for a perfect meal? The Ina Garten Seared Tuna Recipe is a winner.
Ingredients
- 2 tuna steaks 6 ounces each.
- 2 tablespoons of whole peppercorns.
- 1 teaspoon of coarse sea salt.
- 2 tablespoons of olive oil.
- 1 tablespoon of unsalted butter.
- 1 fresh lemon for juice.
- Optional: Fresh parsley for garnish.
Instructions
Prep the Tuna Steaks
- Pat the fish dry with paper towels. Wet fish will not sear well. Ensure the fish is at room temperature.
Crush the Peppercorns
- Crush the peppercorns in a bowl. Do not make them into powder. You want big, crunchy bits.
Season the Fish
- Rub salt on both sides. Press the tuna into the crushed peppers. Cover the steaks evenly with pepper.
Heat the Skillet
- Put olive oil in the pan. Heat it until it is very hot. You should see a little smoke.
Add the Butter
- Drop the butter into the hot oil. It will melt and bubble quickly. This adds great flavor to fish.
Sear the First Side
- Place the tuna in the pan. Do not move it at all. Let it cook for two minutes.
Flip the Tuna
- Use tongs to flip the steaks. The bottom should be dark and crusty. Cook for two more minutes.
Let it Rest
- Move the fish to a plate. Let it sit for one minute. This keeps the juices inside.
Slice and Serve
- Slice the tuna into thick strips. Squeeze fresh lemon juice on top. Serve it immediately while warm.
Notes
- Buy Sushi Grade Fish: This is very important. High-quality tuna is safe to eat rare.
- Use a Hot Pan: The pan must be very hot. This creates a beautiful brown crust.
- Do Not Overcook: Tuna gets dry if cooked too long. Keep the center pink or red.
- Coarse Salt is Best: Use sea salt or kosher salt. It gives a better crunch than table salt.
- Peppercorn Variety: You can use black, pink, or green peppercorns.
- Oil Choice: Use oil with a high smoke point. Avocado oil also works very well.
- Rest the Meat: Always rest the fish after cooking. This makes the texture much better.