TUNA STEAK RECIPE JAMIE OLIVER RECIPES

Name: Seared tuna steak
Total time: 15 min
Yield: 4
Ingredients: 1 small dried red chilli; 1 tablespoon coriander seeds; ½ a clove of garlic; 1 good handful of fresh basil; 1 good handful of fresh coriander; olive oil; 1 lemon; 4 x 225 g tuna steaks ideally 2cm thick, from sustainable sources

SEARED TUNA STEAK | JAMIE OLIVER FISH & SEAFOOD RECIPE

Seared tuna steak | Jamie Oliver fish & seafood recipe image

When buying tuna you should look for meat that is evenly coloured, dark red and has a fine, tight grain free of large sinews. Generally you get better tuna in good fishmongers than in supermarkets, but sometimes the supermarkets get a good batch in, so keep your eyes peeled. There is a bit of a thing about it being fashionable to serve tuna pink; if you buy good-quality fresh tuna the last thing you want to do is cook it all the way through and make it taste like tinned tuna, so yes, good-quality fresh tuna should be served rare or very pink.

Total Time 15 minutes

Yield 4

Number Of Ingredients 8

Ingredients

1 small dried red chilli
1 tablespoon coriander seeds
½ a clove of garlic
1 good handful of fresh basil
1 good handful of fresh coriander
olive oil
1 lemon
4 x 225 g tuna steaks ideally 2cm thick, from sustainable sources

Steps:

1. Smash up the chilli and the coriander seeds in a pestle and mortar.
2. Peel and chop the garlic, pick and finely chop the herb leaves and add it all to the pestle and mortar with a drizzle of oil and lemon juice, to taste. Mix together, and season with sea salt and black pepper.
3. Lay out your tuna steaks on a tray, season both sides and rub all over with the herb mixture.
4. There are two nice ways to cook it: I prefer to cook it on a griddle pan or in a frying pan.
5. Your pan should be very, very hot. Put in the tuna and what you want to do is sear it so that it toasts, fries and browns (about 45 to 60 seconds on each side).
6. Once cooked, I like to rip the steaks in half and serve with salad and chips or boiled potatoes and a big wedge of lemon. It’s quite sexy sometimes with some marinated sun-dried tomatoes, olives, basil… The possibilities are endless.

Nutrition Facts : Calories 243 calories, FatContent 1.8 g fat, SaturatedFatContent 0.5 g saturated fat, ProteinContent 57.1 g protein, CarbohydrateContent 0.4 g carbohydrate, SugarContent 0.2 g sugar, SodiumContent 0.9 g salt, FiberContent 0.6 g fibre

ASIAN SEARED TUNA - JAMIE OLIVER

Asian seared tuna - Jamie Oliver image

This is simplicity itself – beautiful fish cooked quickly and teamed with gorgeous Asian flavours.

Total Time 20 minutes

Yield 2

Number Of Ingredients 11

Ingredients

1 x 200 g thick yellowfin tuna steak, sustainably sourced
3 tablespoons sesame seeds
olive oil
sesame oil
2 cloves of garlic
2cm piece of fresh ginger
1 tablespoon low-salt soy sauce
½ lemon
3 sprigs of fresh coriander
1 spring onion
1 fresh red chilli

Steps:

1. Slice off and discard the veiny stub of meat from the tuna, then slice into rough 3cm chunks. Place the sesame seeds onto a tray, then add the tuna chunks, turning them over in the seeds so they’re nicely coated.
2. Heat a good drizzle of olive and sesame oil in a medium frying pan over a medium heat. Peel and thinly slice the garlic, then add most of it to the pan. Fry for 1 to 2 minutes, or until golden and crisp, then use a slotted spoon to transfer to a plate (don’t drain away the oil!).
3. Return the pan to the heat and allow to heat up again, then add the sesame-coated tuna to the garlicky oil. Sear on one side for 10 to 20 seconds. Using tongs, turn the tuna over and keep cooking until you’ve seared only four sides of each chunk. Transfer to a plate.
4. Peel and finely grate the ginger, then add to a bowl with the soy, 1 teaspoon sesame oil and the remaining sliced garlic. Add a squeeze of lemon juice, then mix well to combine. Have a taste and add a squeeze more lemon juice, if needed.
5. Cut the seared tuna into slices, roughly 1cm thick, then arrange on your plates. Drizzle over the Asian dressing, scatter the garlic chips on top and tear over the coriander leaves. Trim and finely slice the spring onion and chilli at an angle, scatter on top, then finish with a drizzle of olive oil.

Nutrition Facts : Calories 317 calories, FatContent 22.2 g fat, SaturatedFatContent 4.0 g saturated fat, ProteinContent 26.9 g protein, CarbohydrateContent 2.6 g carbohydrate, SugarContent 1.5 g sugar, SodiumContent 0.8 g salt, FiberContent 1.2 g fibre

More about "tuna steak recipe jamie oliver recipes"

SEARED TUNA STEAK | JAMIE OLIVER FISH & SEAFOOD RECIPE

When buying tuna you should look for meat that is evenly coloured, dark red and has a fine, tight grain free of large sinews. Generally you get better tuna in good fishmongers than in supermarkets, but sometimes the supermarkets get a good batch in, so keep your eyes peeled. There is a bit of a thing about it being fashionable to serve tuna pink; if you buy good-quality fresh tuna the last thing you want to do is cook it all the way through and make it taste like tinned tuna, so yes, good-quality fresh tuna should be served rare or very pink.
From jamieoliver.com
Total Time 15 minutes
Calories 243 calories per serving

1. Smash up the chilli and the coriander seeds in a pestle and mortar.
2. Peel and chop the garlic, pick and finely chop the herb leaves and add it all to the pestle and mortar with a drizzle of oil and lemon juice, to taste. Mix together, and season with sea salt and black pepper.
3. Lay out your tuna steaks on a tray, season both sides and rub all over with the herb mixture.
4. There are two nice ways to cook it: I prefer to cook it on a griddle pan or in a frying pan.
5. Your pan should be very, very hot. Put in the tuna and what you want to do is sear it so that it toasts, fries and browns (about 45 to 60 seconds on each side).
6. Once cooked, I like to rip the steaks in half and serve with salad and chips or boiled potatoes and a big wedge of lemon. It’s quite sexy sometimes with some marinated sun-dried tomatoes, olives, basil… The possibilities are endless.

See details

ASIAN SEARED TUNA - JAMIE OLIVER

This is simplicity itself – beautiful fish cooked quickly and teamed with gorgeous Asian flavours.
From jamieoliver.com
Total Time 20 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 317 calories per serving

1. Slice off and discard the veiny stub of meat from the tuna, then slice into rough 3cm chunks. Place the sesame seeds onto a tray, then add the tuna chunks, turning them over in the seeds so they’re nicely coated.
2. Heat a good drizzle of olive and sesame oil in a medium frying pan over a medium heat. Peel and thinly slice the garlic, then add most of it to the pan. Fry for 1 to 2 minutes, or until golden and crisp, then use a slotted spoon to transfer to a plate (don’t drain away the oil!).
3. Return the pan to the heat and allow to heat up again, then add the sesame-coated tuna to the garlicky oil. Sear on one side for 10 to 20 seconds. Using tongs, turn the tuna over and keep cooking until you’ve seared only four sides of each chunk. Transfer to a plate.
4. Peel and finely grate the ginger, then add to a bowl with the soy, 1 teaspoon sesame oil and the remaining sliced garlic. Add a squeeze of lemon juice, then mix well to combine. Have a taste and add a squeeze more lemon juice, if needed.
5. Cut the seared tuna into slices, roughly 1cm thick, then arrange on your plates. Drizzle over the Asian dressing, scatter the garlic chips on top and tear over the coriander leaves. Trim and finely slice the spring onion and chilli at an angle, scatter on top, then finish with a drizzle of olive oil.

See details

SEARED TUNA STEAK | JAMIE OLIVER FISH & SEAFOOD RECIPE

1. Smash up the chilli and the coriander seeds in a pestle and mortar.
2. Peel and chop the garlic, pick and finely chop the herb leaves and add it all to the pestle and mortar with a drizzle of oil and lemon juice, to taste. Mix together, and season with sea salt and black pepper.
3. Lay out your tuna steaks on a tray, season both sides and rub all over with the herb mixture.
4. There are two nice ways to cook it: I prefer to cook it on a griddle pan or in a frying pan.
5. Your pan should be very, very hot. Put in the tuna and what you want to do is sear it so that it toasts, fries and browns (about 45 to 60 seconds on each side).
6. Once cooked, I like to rip the steaks in half and serve with salad and chips or boiled potatoes and a big wedge of lemon. It’s quite sexy sometimes with some marinated sun-dried tomatoes, olives, basil… The possibilities are endless.

See details

ASIAN SEARED TUNA - JAMIE OLIVER

1. Slice off and discard the veiny stub of meat from the tuna, then slice into rough 3cm chunks. Place the sesame seeds onto a tray, then add the tuna chunks, turning them over in the seeds so they’re nicely coated.
2. Heat a good drizzle of olive and sesame oil in a medium frying pan over a medium heat. Peel and thinly slice the garlic, then add most of it to the pan. Fry for 1 to 2 minutes, or until golden and crisp, then use a slotted spoon to transfer to a plate (don’t drain away the oil!).
3. Return the pan to the heat and allow to heat up again, then add the sesame-coated tuna to the garlicky oil. Sear on one side for 10 to 20 seconds. Using tongs, turn the tuna over and keep cooking until you’ve seared only four sides of each chunk. Transfer to a plate.
4. Peel and finely grate the ginger, then add to a bowl with the soy, 1 teaspoon sesame oil and the remaining sliced garlic. Add a squeeze of lemon juice, then mix well to combine. Have a taste and add a squeeze more lemon juice, if needed.
5. Cut the seared tuna into slices, roughly 1cm thick, then arrange on your plates. Drizzle over the Asian dressing, scatter the garlic chips on top and tear over the coriander leaves. Trim and finely slice the spring onion and chilli at an angle, scatter on top, then finish with a drizzle of olive oil.

See details

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