Quick Seared Tuna
2 servings
30 minutes
Quickly seared tuna is a true culinary art where simplicity highlights flavor. This dish came to Russian cuisine due to a love for fresh seafood and a minimalist approach to cooking. A thin layer of olive oil in a hot pan allows the fish to achieve a golden hue while retaining its juiciness inside. A light sprinkle of salt and white pepper enhances the natural taste of the tuna, and thin slices make it tender and pleasant to eat. This delicacy can be served as a standalone dish or as part of salads and appetizers. The simplicity of preparation makes it an ideal choice for those who appreciate elegance in food without extra effort. It is a delight for gourmets, revealing the rich flavor of fresh fish in every bite.
1
Pat the fish dry with a paper towel to remove any traces of blood or moisture. The fish should be completely dry before cooking.
2
Heat a non-stick skillet, pour in oil to cover the bottom with a thin layer. Wait for the oil to heat up.
- Olive oil: 3 tablespoons
3
Sprinkle one side of the fish with salt and pepper. Place the fish seasoned side down in the pan, then salt and pepper the other side. Reduce the heat to medium and leave the pan for 2 minutes.
- Sea salt: to taste
- Ground white pepper: to taste
4
Flip the fish with a flat spatula and let it cook for another 2 minutes. Then transfer the fish to a board and let it cool slightly.
5
Cut perpendicularly to the grain lines so that each piece is no thicker than 5 mm. Serve seasoned with salt, pepper, or drizzled with olive oil to taste.
- Sea salt: to taste
- Ground white pepper: to taste
- Olive oil: 3 tablespoons