B1 Intermediate UK 1812 Folder Collection
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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
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How to Cook Tuna Steak | Jamie Oliver

1812 Folder Collection
khungfc published on January 30, 2015
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