Seared Tuna Carpaccio

6 Servings
100% would make this recipe for Seared Tuna Carpaccio again.

Tuna steak, marinated and briefly seared. This goes nicely with an Asian style salad.

13 : 00

0 : 30

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Seared Tuna Carpaccio Ingredients

450 g Fresh tuna	2 ts Fresh coriander; chopped
25 g Coarse sea salt	150 ml Olive oil
50 g Demerara sugar	75 ml Soy sauce
2 ts Black pepper; crushed	1 Lemon; juice and rind of
2 ts Fresh dill; chopped

Instructions for Seared Tuna Carpaccio

Trim the tuna of all skin. Mix together the sea salt, sugar, peppercorns, dill, lemon zest, soy sauce, parsley and coriander and spread over the fish. Pour over the olive oil, cover and marinate for 24-48 hours. Lift the fish from the marinade, and roll in a bit of pepper. At this point the fish can be sliced and served in its raw state. Or heat a heavy based frying pan, drizzle a little oil and quickly sear one side of the fish, turn and sear other side. The whole process should only take 1-2 minutes. Slice thin and serve immediately.

Main Ingredient: FishCuisine: Asian

Ingredient Insight - look inside this recipe

Black pepper

Coriander

Dill

Lemon

Olive Oil

Salt

Soy Sauce

Sugar

Tuna

Low Sugar Diabetic Atkins-Friendly Grill Olive oil Soy Sauce Lemon Salads Main Dish Asian Fish Dinner

for flavor and categorization

Now *that's* what seared tuna is supposed to look like! Thanks Pete for the photo. I tried this once before and I waay-overcooked it. Will be trying again soon.

admin
on Jul 16 2007 2:56PM

I shortened the marination time and the dish was still successful.

promfh
on Jul 16 2007 2:42PM

Total Time: 2:00
Active time: 0:30

Sashimi grade tuna is a bit expensive but is worth it for this recipe. The tuna should be at room temperature before you sear it. Otherwise the center may be too cold when you serve it. [I made edits to this recipe.]

promfh
on Jul 16 2007 12:26AM

Total Time: 24:00
Active time: 0:30