Tuna Steak

I associate tuna steak with Italy, so I prepared and served this steak in an Italian style. Tuna steak is simple to make, but you need to follow the instructions precisely to get the perfect result. I used tuna steaks about 3 cm thick; for steaks this thick, it is best to use a pan heated until very hot—until the oil begins to smoke slightly. To achieve a medium level of doneness, sear the fish for exactly 90 seconds on each side in such a pan, then let it rest on a cutting board for 3–5 minutes after cooking.

Preparation time: Cooking the steak itself is quick—taking 10 minutes—while preparing the side dishes takes longer; however, the entire meal should be ready in about 45–50 minutes. Level: Fairly easy
Serves: Two

Ingredients:
Preparing the tuna fillet
Two tuna steaks
Sea salt and black pepper
Oil for coating and frying the fish

Caper and mushroom sauce
6–7 button mushrooms, sliced
3-4 garlic gloves
2 tbsp small capers
2 tbsp light soy sauce
200 ml heavy cream
0.5 tsp flour (to thicken the sauce)
Black pepper (to taste)
20 g butter (for frying the mushrooms)

Sautéed cherry tomatoes
A handful of cherry tomatoes, halved or cut into wedges
1 tbsp olive oil
1 tbsp high-quality balsamic vinegar
Sea salt and black pepper

Oven-roasted potatoes
8–9 medium potatoes, cut into wedges
3 tbsp olive oil
0.5 tsp dried thyme
Sea salt

Sautéed baby corn
8 baby corn cobs
Olive oil (for frying)
Sea salt
A little grated Parmesan (for serving)

Olives and lemon slices (for serving)

Preparation:

1. To prepare the potatoes: wash them thoroughly, cut into quarters, place on a baking sheet, toss with salt, thyme, and oil, and roast at the oven’s maximum temperature until the potatoes are tender, crispy, and golden brown.
2. To prepare the tomatoes: cut them into pieces and sauté in olive oil over medium heat for 5 minutes; season with black pepper and sea salt. 3. Using canned baby corn, quickly sauté the corn in olive oil until lightly browned. Grate Parmesan cheese over it when serving. Season lightly with sea salt.
3. To make the sauce, slice the button mushrooms ang garlic, sauté them in butter; season with black pepper, add the capers and flour, and cook for about a minute. Then, pour in the heavy cream and soy sauce. Stir and bring the sauce to a boil until it thickens slightly.
4. Once the side dishes are ready, sear the tuna. Heat a pan with cooking oil over very high heat. While the pan heats up, pat the tuna steaks dry with a paper towel, coat them lightly with cooking oil, and season with sea salt and freshly ground black pepper. I used a ribbed pan, as it creates a nice pattern on the fish or meat.
5. When the pan is very hot, place a piece of fish in it. Start a timer and cook the fish for exactly 90 seconds on each side. Since I used a ribbed pan, I rotated the fish about 90 degrees after 45 seconds to create a crosshatch pattern. After 90 seconds, flip the fish over and cook the other side for another 90 seconds. Transfer the fish to a cutting board to rest. Sear the second tuna steak in the same way.
6. Let the fish steaks rest for 3–5 minutes. Meanwhile, arrange all the components—potatoes, sauce, corn, tomatoes, and olives—on the plate. Transfer the fish slices to a plate and grate Parmesan cheese over the corn. You can sprinkle a little black pepper and, if desired, sea salt over the fish. Serve immediately. You can also slice the fish before serving to reveal the beautiful pink interior, cooked to medium doneness.
   Ready!

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