Name: Seared Tuna Steak with Sauce Vierge and Edible Garnishes Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: French
Ingredients: 2 x 180 – 200g (6.5 – 7oz) tuna steaks (skinless, boneless, 2.5-3cm / 1-1.2″ thick); 1 tsp olive oil; 1/4 tsp sea salt; 1/8 tsp black pepper; 2 tsp olive oil or oil spray (for skillet); Sauce Vierge (French salsa/vinaigrette for fish); Chervil sprigs or small flat leaf/curly parsley leaves (optional); Small edible flowers (optional)

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Introduction

Tuna steak is a quick, elegant dish that cooks in minutes but delivers rich, meaty flavor. Seared to perfection with a simple seasoning and complemented by a fresh Sauce Vierge, it’s perfect for a special dinner or a healthy weeknight meal.

A close-up image of a thick slice of lightly seared tuna steak, showing a pale pink center with a light browned edge on a white plate. The tuna is topped with small pieces of bright red diced tomatoes, deep black olives, and sprinkled with fresh green herbs. Beneath the tuna, there is a glossy, rich yellow sauce spread on the plate, creating a vibrant base around the fish. A metal fork pierces the tuna from the top, lifting a piece, while tiny yellow edible flower petals rest on the plate near the edge. The background is a white marbled surface, enhancing the fresh and colorful presentation of the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 x 180-200g (6.5-7oz) tuna steaks (skinless, boneless, about 2.5-3cm / 1-1.2″ thick)
1 tsp olive oil

1/4 tsp sea salt
1/8 tsp black pepper

2 tsp olive oil (or oil spray)
Sauce Vierge (French salsa/vinaigrette for fish)

Chervil sprigs (or substitute with small flat leaf or curly parsley leaves, or small edible flowers) – optional

Instructions

Step 1: Prepare a resting tray by placing a rack on a tray. This will allow the tuna to rest evenly after cooking.
Step 2: Drizzle half the olive oil over the tuna steaks. Smear it evenly over one side, then sprinkle with half the sea salt and black pepper. Flip and repeat on the other side.

Step 3: Heat a skillet (preferably one with grill lines) over high heat until it is smoking hot. The hotter, the better for a good sear.
Step 4: If your skillet isn’t well-seasoned, brush it lightly with olive oil or remove it from the heat and spray with oil. Be cautious when spraying hot pans.
Step 5: Place one tuna steak in the skillet (cooking one at a time gives best results) and sear for 45 seconds on the first side.

Step 6: Rotate the steak 45 degrees and continue cooking for another 45 seconds to create crosshatch grill lines.
Step 7: Flip the tuna carefully and cook the other side for 1 minute or until the internal temperature reads 48°C (118°F) in the center.
Step 8: Remove the tuna from the skillet and place it on the rack to rest for 5 minutes. Resting cools the steak to near room temperature, making it easier to slice and enhancing the flavor.

Step 9: For plating with Sauce Vierge, place the tuna with grill lines facing up on a cutting board. If desired, slice it into 4 or 5 thick pieces, holding edges gently to prevent crumbling. Arrange slices slightly apart or overlapping at an angle on a serving plate.
Step 10: Spoon Sauce Vierge over the tuna steaks, allowing some tomato piles to remain on top and on the plate for a fresh presentation. Other sauce options can be found in additional notes.
Step 11: Drizzle a little olive oil over the plated tuna. For an elegant finish, garnish with a few chervil sprigs or edible flowers if you like.

Tips & Variations

Use a well-seasoned or non-stick skillet to avoid sticking and reduce the need for additional oil.
For extra flavor, marinate tuna briefly in lemon juice and herbs before cooking.
Serve with alternative sauces like a soy-ginger glaze or a spicy mango salsa for variation.

If you prefer your tuna more cooked, adjust the internal temperature accordingly, but beware it can dry out quickly.
Using a thermometer helps achieve perfect doneness without guesswork.

Storage

Freshly cooked tuna steak is best enjoyed immediately, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a warm skillet or enjoy cold in salads. Avoid microwaving as it can overcook the fish and alter the texture.

How to Serve

The image shows a slice of seared tuna steak with a pink center and lightly cooked outer edges, placed on a white plate. The bottom layer is a smooth, shiny yellow sauce that spreads across the plate. On top of the tuna are small diced red tomatoes mixed with dark olives and finely chopped green herbs, providing a fresh and colorful contrast. A woman’s hand holding a fork is gently pressing into the tuna, highlighting the tender texture of the fish. Small yellow edible flowers add a delicate touch to the dish. The plate is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How thick should the tuna steaks be?

Choose tuna steaks about 2.5 to 3 cm (1 to 1.2 inches) thick to ensure they cook perfectly seared outside and tender inside.

Can I use frozen tuna steaks?

Yes, but thaw them completely and pat dry before seasoning to avoid excess moisture and ensure a good sear.