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  • 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 caramalised

  • the charred is much more nutty and its got that little bitter edge that works really will 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 my fancy. Look at that, absolutely gorgeous!

  • this is from the Maldives it's line caught, so very sustainable

  • but 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 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 gonna cook so quickly it's gonna 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 this as a carpaccio, you can have it as a tartar

  • I wanna go for a minimum of a two centremetre thickness slice

  • So I'm gonna slice nice long movements, don't sort of jig it about

  • It's very easy to cut

  • What we're gonna 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

  • Two of those...a pinch of fennel seeds, absolutely beautiful

  • and a seedy flavour. The coriander seeds are more sort of savoury... and pepper

  • So we're just gonna pound that 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

  • Just season the board...pick up your steak

  • and just plop it onto it like that

  • This kind of basic seasoning 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 pre-heated.

  • I want it frying, I want it searing, I want it charring.. ok

  • So we aint mucking about. So first up I'm going to put the Tuna into the pan

  • Nice non-stick pan. Second up...

  • we're gonna 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 recognise that, that is the speed

  • in which the heat is travelling through the fish

  • now remember we do not want to cook this

  • all the way through. So look it's had about a minute and a half...two minutes max

  • We're gonna go to the charred one first. Look at that, beautiful.

  • Back in the pan. Let's go over now to the other pan

  • Right now it's seared, we can 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 Tune is cooked. This is a nice opportunity

  • just to drizzle in good oil again. Any meat or fish that comes off the grill

  • or off the oven you know is gonna start to wanna really dry up

  • Ok so a little drizzle is always good. I'm letting this Tuna just rest for a minute

  • also I'm just gonna 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 gonna tear it and I like to tear it, not slice it

  • That's what I would call perfect

  • I'm going to do exactly the same thing again with the seared one

  • We've got that lovely caramelised sort of cap and you get that from the contact of the pan

  • We're gonna 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 advise. This Tuna is so gorgeous, is 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!

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Lovely people, we're gonna do how to cook the Perfect Tuna Steak

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B1 UK JamieOliver tuna pan steak seared lovely

How to Cook Tuna Steak | Jamie Oliver

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    khungfc posted on 2015/01/30
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