It's a rare tuna steak that melts in the mouth. Very important to get Sushi quality Tuna.
- Heat a frying pan on medium-high.
- Once pan is hot add the butter, let it melt, then quickly add the vegetable oil.
- Once the oil and butter start sizzling add the pepper corns in one layer . Let them cook for 2 minutes until they crack a bit.
- Sprinkle some salt and pepper on both sides of the tuna steaks and then lay the steaks on the pepper corns in the pan. Do not allow the tuna to touch the bottom of the pan.
- Cook for 90 seconds on each side.
- Remove from pan and cover with an aluminium foil for 5 minutes to allow the hot juices to return to the middle of the steak.
- Serve cut in thick slices with steamed vegetables on which you sprinkle some salt and lemon juice.
The same cooking applies on any kind of Sushi quality fish. It can be salmon, trout, white fish, etc ... as long as it is Sushi quality.
Sushi quality fish means the fish has to be deep frozen, which means right after catching the fish they put it under -50C. Make sure with your fish provider you are getting this kind of fish before eating it half raw.
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Serving Size: 1 Serving (29g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 227 | ||
Calories from Fat: 227 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.5g | 34 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 11.8g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 1.7mg | 0 % | |
Potassium 8.2mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.2g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 227
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