lovely people we’re gonna do how to cook the perfect tuna steak two very very
the perfect tuna steak two very very
the perfect tuna steak two very very different tasting basic ways to cook a
different tasting basic ways to cook a
different tasting basic ways to cook a tuna steak the pan-seared is really
tuna steak the pan-seared is really
tuna steak the pan-seared is really delicious more caramelized the chard is
delicious more caramelized the chard is
delicious more caramelized the chard is much more nutty and it’ll that little
much more nutty and it’ll that little
much more nutty and it’ll that little bitter edge that works really well with
bitter edge that works really well with
bitter edge that works really well with the lemon juice and the sweetness of the
the lemon juice and the sweetness of the
the lemon juice and the sweetness of the tuna I want to cook both so you can make
tuna I want to cook both so you can make
tuna I want to cook both so you can make your own mind up which which one you
your own mind up which which one you
your own mind up which which one you think you might fancy look at that
think you might fancy look at that
think you might fancy look at that absolutely gorgeous this is from the
absolutely gorgeous this is from the
absolutely gorgeous this is from the Maldives
Maldives
Maldives it’s line-caught so very sustainable it
it’s line-caught so very sustainable it
it’s line-caught so very sustainable it is important when we’re buying fish not
is important when we’re buying fish not
is important when we’re buying fish not just to buy the freshest and the best
just to buy the freshest and the best
just to buy the freshest and the best you do want to make sure that you’re not
you do want to make sure that you’re not
you do want to make sure that you’re not wrecking the sea doing at the same time
wrecking the sea doing at the same time
wrecking the sea doing at the same time in England we have MSC approved which
in England we have MSC approved which
in England we have MSC approved which has a little logo that looks like that
has a little logo that looks like that
has a little logo that looks like that but in every country it’s slightly
but in every country it’s slightly
but in every country it’s slightly different so do a little bit of google
different so do a little bit of google
different so do a little bit of google research and you’ll find out get
research and you’ll find out get
research and you’ll find out get yourself a nice sharp long knife
yourself a nice sharp long knife
yourself a nice sharp long knife thickness wise if I was to cut it like
thickness wise if I was to cut it like
thickness wise if I was to cut it like this it’s just going to cook so quickly
this it’s just going to cook so quickly
this it’s just going to cook so quickly he’s going to be overcooked if you go to
he’s going to be overcooked if you go to
he’s going to be overcooked if you go to the Mediterranean Spain Italy France
the Mediterranean Spain Italy France
the Mediterranean Spain Italy France they never overcook their tuna they
they never overcook their tuna they
they never overcook their tuna they never do you can have this raw you can
never do you can have this raw you can
never do you can have this raw you can have it as a capatch oh you can have it
have it as a capatch oh you can have it
have it as a capatch oh you can have it as a tartare I want to go for a minimum
as a tartare I want to go for a minimum
as a tartare I want to go for a minimum of a two centimeter thickness slice so
of a two centimeter thickness slice so
of a two centimeter thickness slice so I’m going to slice nice long movements
I’m going to slice nice long movements
I’m going to slice nice long movements don’t sort of jig it about it’s very
don’t sort of jig it about it’s very
don’t sort of jig it about it’s very easy to cut what we’re going to do here
easy to cut what we’re going to do here
easy to cut what we’re going to do here is just put our steaks to the side and
is just put our steaks to the side and
is just put our steaks to the side and I’m going to do a little rub it’s very
I’m going to do a little rub it’s very
I’m going to do a little rub it’s very very simple I get a little teaspoon of
very simple I get a little teaspoon of
very simple I get a little teaspoon of coriander seeds a good pinch of salt
coriander seeds a good pinch of salt
coriander seeds a good pinch of salt okay maybe two of those a pinch of
okay maybe two of those a pinch of
okay maybe two of those a pinch of fennel seeds absolutely beautiful and a
fennel seeds absolutely beautiful and a
fennel seeds absolutely beautiful and a seedy flavor the coriander seed is more
seedy flavor the coriander seed is more
seedy flavor the coriander seed is more sort of savory and pepper so we’re just
sort of savory and pepper so we’re just
sort of savory and pepper so we’re just going to power it up cracking it
going to power it up cracking it
going to power it up cracking it smashing it you don’t have to get it
smashing it you don’t have to get it
smashing it you don’t have to get it super fine either so it doesn’t take
super fine either so it doesn’t take
super fine either so it doesn’t take much time to get to that which is lovely
much time to get to that which is lovely
much time to get to that which is lovely and if you taste it it’s just a lovely
and if you taste it it’s just a lovely
and if you taste it it’s just a lovely quite balanced seasoning so just season
quite balanced seasoning so just season
quite balanced seasoning so just season the board pick up your steak and just
the board pick up your steak and just
the board pick up your steak and just plop it onto it like that this kind of
plop it onto it like that this kind of
plop it onto it like that this kind of basic sealing gives a little crust and
basic sealing gives a little crust and
basic sealing gives a little crust and flavouring to the tuna which is just
flavouring to the tuna which is just
flavouring to the tuna which is just divine very subtle now all I would do
divine very subtle now all I would do
divine very subtle now all I would do now is a tiny little massage up of olive
now is a tiny little massage up of olive
now is a tiny little massage up of olive oil just a little pat around the edges
oil just a little pat around the edges
oil just a little pat around the edges just like that here we have got a bunch
just like that here we have got a bunch
just like that here we have got a bunch of pans that are very hot this is
of pans that are very hot this is
of pans that are very hot this is medium-high this is super high
medium-high this is super high
medium-high this is super high they’re both preheated I want to cry I
they’re both preheated I want to cry I
they’re both preheated I want to cry I want it searing I want it charring okay
want it searing I want it charring okay
want it searing I want it charring okay so we ain’t mucking about so first up
so we ain’t mucking about so first up
so we ain’t mucking about so first up I’m going to put the tuner into the pan
I’m going to put the tuner into the pan
I’m going to put the tuner into the pan nice non-stick pan second up we’re going
nice non-stick pan second up we’re going
nice non-stick pan second up we’re going to go onto the griddle pan and just
to go onto the griddle pan and just
to go onto the griddle pan and just touch it and push it down so it’s fully
touch it and push it down so it’s fully
touch it and push it down so it’s fully in contact with the bars a really
in contact with the bars a really
in contact with the bars a really important thing to mention here guys
important thing to mention here guys
important thing to mention here guys always with a griddle pan never put oil
always with a griddle pan never put oil
always with a griddle pan never put oil in it ever never ever ever right you
in it ever never ever ever right you
in it ever never ever ever right you want it screaming hot you want it dry if
want it screaming hot you want it dry if
want it screaming hot you want it dry if we look into the pans you can see the
we look into the pans you can see the
we look into the pans you can see the effect of the heat on the fish and you
effect of the heat on the fish and you
effect of the heat on the fish and you need to sort of recognize that that is
need to sort of recognize that that is
need to sort of recognize that that is the speed in which the heat is traveling
the speed in which the heat is traveling
the speed in which the heat is traveling through the fish now remember we do not
through the fish now remember we do not
through the fish now remember we do not want to cook this all the way through so
want to cook this all the way through so
want to cook this all the way through so look it’s at about a minute and a half
look it’s at about a minute and a half
look it’s at about a minute and a half two minutes max we’re going to go to the
two minutes max we’re going to go to the
two minutes max we’re going to go to the charred one first look at that beautiful
charred one first look at that beautiful
charred one first look at that beautiful back in the pan let’s go over now to the
back in the pan let’s go over now to the
back in the pan let’s go over now to the other pan all right now it’s seared we
other pan all right now it’s seared we
other pan all right now it’s seared we could just put a little oil in here just
could just put a little oil in here just
could just put a little oil in here just to really get it absolutely gorgeous
I’ve just done about a minute and a half
I’ve just done about a minute and a half on each side this tuna is cooked this is
on each side this tuna is cooked this is
on each side this tuna is cooked this is a nice opportunity just a drizzle in
a nice opportunity just a drizzle in
a nice opportunity just a drizzle in good oil again any meat or fish that
good oil again any meat or fish that
good oil again any meat or fish that comes off the grill or off the oven you
comes off the grill or off the oven you
comes off the grill or off the oven you know is going to start to want to really
know is going to start to want to really
know is going to start to want to really dry up okay so a little drizzle is
dry up okay so a little drizzle is
dry up okay so a little drizzle is always good I’m letting this tuna just
always good I’m letting this tuna just
always good I’m letting this tuna just rest for a minute also I’m just going to
rest for a minute also I’m just going to
rest for a minute also I’m just going to have a little lemon to protect the fish
have a little lemon to protect the fish
have a little lemon to protect the fish and to season it as well that if you
and to season it as well that if you
and to season it as well that if you look into the heart of that so we’re
look into the heart of that so we’re
look into the heart of that so we’re just going to tear it and I like to tear
just going to tear it and I like to tear
just going to tear it and I like to tear it not slice it that’s what I would call
it not slice it that’s what I would call
it not slice it that’s what I would call perfect I want do exactly the same thing
perfect I want do exactly the same thing
perfect I want do exactly the same thing again with the seared one we’ve got that
again with the seared one we’ve got that
again with the seared one we’ve got that lovely caramelized sort of and you get
lovely caramelized sort of and you get
lovely caramelized sort of and you get that from the contact of the pan it’s
that from the contact of the pan it’s
that from the contact of the pan it’s going to tear that open again absolutely
going to tear that open again absolutely
going to tear that open again absolutely gorgeous so there you go lovely people
gorgeous so there you go lovely people
gorgeous so there you go lovely people two beautiful ways to cook a tuna steak
two beautiful ways to cook a tuna steak
two beautiful ways to cook a tuna steak of course if you want to cook it more
of course if you want to cook it more
of course if you want to cook it more please do but I wouldn’t invite it this
please do but I wouldn’t invite it this
please do but I wouldn’t invite it this tuna so gorgeous it’s so meaty it’s so
tuna so gorgeous it’s so meaty it’s so
tuna so gorgeous it’s so meaty it’s so delicate very delicious as well I’m
delicate very delicious as well I’m
delicate very delicious as well I’m serving this today with a beautiful
serving this today with a beautiful
serving this today with a beautiful mixed tomato salad if you want to know
mixed tomato salad if you want to know
mixed tomato salad if you want to know how to make the perfect tomato salad
how to make the perfect tomato salad
how to make the perfect tomato salad then just click on the link over here
then just click on the link over here
then just click on the link over here and you can go through to my new video
and you can go through to my new video
and you can go through to my new video take care guys lots of love until next
take care guys lots of love until next
take care guys lots of love until next time bye keep the comments coming in
time bye keep the comments coming in
time bye keep the comments coming in love reading your comments if you liked
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