Stop Sabotaging Tuna Steak

Welcome back to Like a Chef; lifting the lid on restaurant cooking for you at home.

One of the simplest dishes out there is constantly sabotaged by cooks who overcook and undersear the fish. Today, we’re showing you how to get the perfect pink middle with a flavourful, crispy crust. Subscribe for more recipes like this, as well as weekly deep dives on how to cook at home, like a chef.

Jack & Will

A tuna steak is the quickest, most impressive dinner you’ll ever make. But far too many people end up butchering the cooking of it. If you learn anything today, let it be this: if your tuna’s dry, you’re cooking it for far too long. The secret to a great tuna is literally just cooking it less. Get a really hot pan, make a punchy umami marinade, and then cook your tuna for 45 seconds on each side. Done. Slice through the sesame crust and find a perfectly rare centre. Convinced? Let’s make it.

Ingredients:

• 2x 280g Tuna Steaks

• 12g Nori Sheets

• 12g Peeled garlic cloves

• 24g Ginger

• 90g Soy sauce

• 16g Dark Muscovado

• 10g Olive oil

• Pinch of salt

Method:

1. To make the marinade, fill a mixing bowl with cold water and submerge the nori sheets for 20 seconds

2. Lift the sheets out of the water and squeeze out as much moisture as possible and transfer to a chopping board.

3. Roughly chop the squeezed out nori until it resembles a coarse paste

4. Transfer to a small mixing bowl, grate in you ginger and garlic and add your soy sauce, dark brown sugar, a splash of oil, and a pinch of fine salt

5. Spread a thin layer of the marinade all over the tuna steaks and leave in the fridge for 20 minutes

6. Start to heat a pan on a high heat until smoking, before adding a dash of oil

7. Scatter the black sesame seeds on a small tray and lightly shake to get an even laye.

8. Place the tuna steak on top of the sesame seeds and lightly press down.

9. Carefully lift up the steak, give the tray another shake to re disperse the seeds adding a few more is necessary to get even coverage

10. Turn the steak over and place the other side down onto the tray. Repeat with the other steak

11. Carefully transfer both steaks to the smoking hot pan

12. Sear for 45 seconds on each side and remove from the pan

13. Slice through the aromatic umami crust to reveal a perfectly raw centre

Thanks for reading!

Jack & Will

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