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.
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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
