Pan-Seared Tuna Steaks
20’ min.
Easy
4 people
- 4 fresh tuna steaks
- 1 clove of garlic
- Extra virgin olive oil to taste
- Coarse salt to taste
- Black pepper to taste
- 1 untreated lemon (edible zest + juice)
- A few fresh mint leaves
- 200 g cherry tomatoes
We start by heating a large pan with a drizzle of extra virgin olive oil and a few grains of coarse salt. Add the garlic clove and let it slowly turn golden to infuse the oil.
Place the tuna steaks in the hot pan and let them cook. Turn them a couple of times so they brown evenly, but be careful not to overcook them so they stay tender and juicy.
Meanwhile, prepare the sauce: in a small bowl combine the grated zest of the lemon, a few torn mint leaves, the lemon juice, a pinch of salt, freshly ground black pepper, and a generous drizzle of extra virgin olive oil. Mix well until emulsified.
Wash and halve the cherry tomatoes – they will be the fresh garnish for our dish.
Once the tuna is ready, arrange the steaks on plates, add the tomatoes on top, and finish with the lemon-mint sauce. A simple, quick dish that brings all the flavors of the Mediterranean to the table. Enjoy!
