Chris Matthews’ recipe for Seared Tuna with lemon, sesame, and coriander

What will you eat today? The same as yesterday? And the day before, and the day before that? How about something that sounds fancy but is actually rather simple? I present to you seared tuna steak with hints of lemon, sesame, and coriander. “Ooh”, I hear you whisper. Well yes, ooh indeed. Cheap fresh or frozen tuna steak is easy to find, and although the first time buying seasoning adds to the cost, the ingredients last and can be used on anything else to add flavour.

The ingredients: 1 tuna steak, 1 lemon. Seasoning: olive oil, chopped coriander, sesame seeds, salt, and pepper

Utensils: Kitchen bag, Pan, Brush, Fish slice, Sharp knife

The method:

Brush some olive oil onto the tuna steak before sprinkling it with the sesame seeds, chopped coriander, salt, and pepper. The oil will help the seasoning to stick to the tuna. Place the seasoned tuna in a kitchen bag and squeeze half of the lemon on top of it, or enough to fully cover the tuna. Seal the bag and force out all of the excess air.

Place the bag in the fridge and let the tuna sit in the lemon juice for an hour. After the hour, the lemon juice will have ‘cooked’ the outside of the tuna. (Although no heat is involved the acid from the lemon begins the process of denaturation on the tuna, turning its outside firm and seemingly cooked.)

Throw some oil in a pan and wait until it is as hot as it can be. Throw in any extra seasoning. Fry the tuna steak for no longer than a minute and a half on each side. The middle of the steak should remain pink. Don’t try to cook the tuna completely through – it’ll turn tough and chewy.

If you’re into presentation you can slice up the steak after frying it and cover it with some more coriander. It goes well with boiled potatoes and spinach, and even a dash of soy sauce.

Finally, present your masterpiece to your flatmates and watch their eyes widen. It looks even more delicious in contrast with their bowls of pasta, baked beans, and ready-meal sausage and mash.


About Author

Chris Matthews

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August 2022
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