lovely people we’re gonna do how to cook
the perfect tuna steak two very very
different tasting basic ways to cook a
tuna steak the pan-seared is really
delicious more caramelized the chard is
much more nutty and it’ll that little
bitter edge that works really well 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 you might fancy look at that
absolutely gorgeous this is from the
Maldives
it’s line-caught so very sustainable 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 doing 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 going to cook so quickly
he’s going to 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 it as a capatch oh you can have it
as a tartare I want to go for a minimum
of a two centimeter thickness slice so
I’m going to slice nice long movements
don’t sort of jig it about it’s very
easy to cut what we’re going to 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
okay maybe two of those a pinch of
fennel seeds absolutely beautiful and a
seedy flavor the coriander seed is more
sort of savory and pepper so we’re just
going to power it 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 so just season
the board pick up your steak and just
plop it onto it like that this kind of
basic sealing 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 preheated I want to cry I
want it searing I want it charring okay
so we ain’t mucking about so first up
I’m going to put the tuner into the pan
nice non-stick pan second up we’re going
to 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 recognize that that is
the speed in which the heat is traveling
through the fish now remember we do not
want to cook this all the way through so
look it’s at about a minute and a half
two minutes max we’re going to go to the
charred one first look at that beautiful
back in the pan let’s go over now to the
other pan all right now it’s seared we
could 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 tuna is cooked this is
a nice opportunity just a drizzle in
good oil again any meat or fish that
comes off the grill or off the oven you
know is going to start to want to really
dry up okay so a little drizzle is
always good I’m letting this tuna just
rest for a minute also I’m just going to
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 going to tear it and I like to tear
it not slice it that’s what I would call
perfect I want do exactly the same thing
again with the seared one we’ve got that
lovely caramelized sort of and you get
that from the contact of the pan it’s
going to 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 invite it this
tuna so gorgeous it’s 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 keep the comments coming in
love reading your comments if you liked
this video then share this on your
social media because that’s what it’s
all here for and remember if you haven’t
subscribed it’s free just press that
button going up there press it yeah
the perfect tuna steak two very very
different tasting basic ways to cook a
tuna steak the pan-seared is really
delicious more caramelized the chard is
much more nutty and it’ll that little
bitter edge that works really well 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 you might fancy look at that
absolutely gorgeous this is from the
Maldives
it’s line-caught so very sustainable 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 doing 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 going to cook so quickly
he’s going to 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 it as a capatch oh you can have it
as a tartare I want to go for a minimum
of a two centimeter thickness slice so
I’m going to slice nice long movements
don’t sort of jig it about it’s very
easy to cut what we’re going to 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
okay maybe two of those a pinch of
fennel seeds absolutely beautiful and a
seedy flavor the coriander seed is more
sort of savory and pepper so we’re just
going to power it 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 so just season
the board pick up your steak and just
plop it onto it like that this kind of
basic sealing 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 preheated I want to cry I
want it searing I want it charring okay
so we ain’t mucking about so first up
I’m going to put the tuner into the pan
nice non-stick pan second up we’re going
to 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 recognize that that is
the speed in which the heat is traveling
through the fish now remember we do not
want to cook this all the way through so
look it’s at about a minute and a half
two minutes max we’re going to go to the
charred one first look at that beautiful
back in the pan let’s go over now to the
other pan all right now it’s seared we
could 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 tuna is cooked this is
a nice opportunity just a drizzle in
good oil again any meat or fish that
comes off the grill or off the oven you
know is going to start to want to really
dry up okay so a little drizzle is
always good I’m letting this tuna just
rest for a minute also I’m just going to
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 going to tear it and I like to tear
it not slice it that’s what I would call
perfect I want do exactly the same thing
again with the seared one we’ve got that
lovely caramelized sort of and you get
that from the contact of the pan it’s
going to 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 invite it this
tuna so gorgeous it’s 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 keep the comments coming in
love reading your comments if you liked
this video then share this on your
social media because that’s what it’s
all here for and remember if you haven’t
subscribed it’s free just press that
button going up there press it yeah
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