Tuna steak with brussel sprouts garnish

2 servings

40 minutes

Tuna is a fish with dense but very pliable meat that absorbs and holds the aromas of marinades, dressings and sauces well and is afraid of only one thing: prolonged exposure to heat. To ensure that your efforts are never wasted, you need to make it a rule to fry the tuna quickly, literally until the first noticeable marks from the grill appear.

Energy value per serving

• Calories: 461
• Proteins: 66.3g
• Fats: 16.3g
• Carbohydrates: 15.4g

Ingredients

• Brussels sprouts: 300 g
• Tuna: 500 g
• Olive oil: 1 ml
• Sesame oil: 1 tsp
• Soy sauce: 1 tbsp
• Lemon juice: 1 tsp
• Ground nutmeg: to taste
• Finely chopped garlic: 2 clove
• Butter: 20 g
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Make a marinade by mixing 10 ml of olive oil, 1 tablespoon of soy sauce, lemon juice, two finely chopped garlic cloves, a pinch of black pepper, and salt.

   Required ingredients:

   • Olive oil: 1 ml
   • Sesame oil: 1 teaspoon
   • Soy sauce: 1 tablespoon
   • Lemon juice: 1 teaspoon
   • Finely chopped garlic: 2 cloves
   • Ground black pepper:  to taste
   • Salt:  to taste

2. Cut the tuna fillet with a sharp knife into two steaks about 2–2.5 cm thick each. For this recipe, you must use chilled fish, not frozen, and there is no need to salt it — fresh meat will absorb the marinade well.

3. Place the tuna slices in a bowl with sesame-garlic marinade and coat well on all sides. Let the tuna marinate for twenty to thirty minutes.

   Required ingredients:

   • Tuna: 500 g

4. In a small pot, bring water to a boil, lightly salt it, and add the Brussels sprouts. Blanch for five to seven minutes, but no longer — otherwise, the cabbage will lose its color and flavor. Drain in a colander and dry.

   Required ingredients:

   • Brussels sprouts: 300 g

5. Heat a grill pan over high heat. Drizzle olive oil on it and place the tuna steaks. Cook for five minutes on each side until a crust forms, while the inside should remain pink.

   Required ingredients:

   • Olive oil: 1 ml

6. Finely chop the remaining clove of garlic with a sharp knife. Heat a small pan over medium heat, adding the remaining olive oil along with the butter.

   Required ingredients:

   • Finely chopped garlic: 2 cloves
   • Olive oil: 1 ml
   • Butter: 20 g

7. Add cabbage to the frying pan, stir, add minced garlic and a couple of pinches of ground nutmeg. Stir again and fry until lightly golden.

   Required ingredients:

   • Brussels sprouts: 300 g
   • Finely chopped garlic: 2 cloves
   • Ground nutmeg:  to taste

8. Place the steaks on a plate with sautéed Brussels sprouts, drizzling with garlic-nutmeg butter from the pan. Serve immediately.