Seared extra large yellowfin tuna steak

We prepare this yellowfin tuna steak with an extra-large, restaurant-style cut, favoured by top chefs for its generosity and succulence. Treated with reverence from sea to plate, this yellowfin tuna is delicious cooked rare*.

*As a general precaution, the young (0-5 years), older (65+ years), pregnant, and immunocompromised persons should avoid consuming undercooked fish, due to potential food safety risks.

Serves: 1

Cooking Time: 10mins

Method

Ingredients

COOKING METHOD

Step 1:

Roll the tuna in the sesame seeds, pressing lightly so that the fish is evenly coated with sesame seeds on all sides.

Step 2:

Heat the olive oil and sesame oil in a pan over high heat. Add 3/4 of the thinly sliced garlic to the pan. When the garlic turns golden brown, remove it from the pan and set aside. Be careful not to burn the garlic. Add the tuna to the pan and sear the fish for about 15-20 seconds per side, then set aside on a plate.

Step 3:

Make the dressing by whisking together the ginger, soy sauce, lemon juice and remaining sliced garlic. Season to taste with salt and pepper.

Step 4:

Thinly slice the tuna, and transfer to a plate. Drizzle the dressing over the tuna, then garnish with cilantro, scallion, chilli, and an additional drizzle of olive oil.