Tuna, Sauce Vierge & Gremolata
In this recipe, succulent tuna steaks are seared to perfection on a hot griddle pan, resulting in a beautifully charred exterior while keeping the center tender and moist. A vibrant sauce vierge infused with the aromatic blend of coriander seeds and peppercorns adds a burst of flavor, complemented by a zesty gremolata of parsley, lemon zest, and garlic. Garnished with a squeeze of fresh lemon, this dish is a delightful symphony of tastes and textures that will elevate your seafood dining experience.
— Constant Cookbook
Ingredients
- 4 portions of tuna steak cut about 2 - 2.5 cm thick, weighing around 175 - 200g (6-7oz) each
- A little extra virgin olive oil
- Salt and pepper
- Lemon wedges, to serve
- For the sauce:
- tsp coriander seeds, lightly crushed
- ½ tsp black peppercorns, lightly crushed
- 75ml (2 ½ fl oz) extra virgin olive oil
- 2 teaspoons good red wine vinegar or sherry vinegar
- 2 tomatoes, skinned, deseeded, and finely diced
- For the gremolata
- 2 tablespoons chopped parsley
- Grated zest of 1 lemon
- 1 garlic clove, chopped
Instructions
- 1. Begin by seasoning the tuna steaks with salt and pepper. Set aside. To make the sauce, put the coriander seeds and peppercorns into a small heavy-based saucepan set over a moderate heat and dry fry until they give off a tantalizing aroma. Now reduce the heat and the olive oil. Heat for a few seconds, then stir in the vinegar. Draw off the heat and set aside while you prepare the rest of the dish.
- 2. Mix the ingredients for the gremolata on a board and chop them together until they are very finely chopped. Put into a small bowl, cover and set aside until needed.
- 3. To griddle the steaks, put a griddle pan over a high heat and leave for about 4 minutes. Brush the tuna steaks lightly with olive oil and lay them on the griddle pan. Cook for 1 ½ - 2 minutes on each side
- 4. As they cook, stir the tomato dice into the sauce vierge and warm through if you wish (but do not let it boil). Lay the tuna on plates, spoon a little of the sauce vierge around and over them, then sprinkle with gremolata and serve with wedges of lemon.
Yield
Serves 4
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