Seared Tuna
Recipe By Batsheva Netzer
- Cooking and Prep: 1 h 20 m
- Serves: 6
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Contains:
Ingredients (7)
Main ingredients
Start Cooking
Prepare the Seared Tuna
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Combine sesame oil, soy sauce, teriyaki, garlic salt, and pepper in a ziplock bag. Marinate the tuna for at least an hour.
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Prepare precut clingfilm on the side near you, as this all has to move pretty fast. In a nonstick high-quality pan, drizzle more sesame oil and heat over medium-high heat. When hot, place the tuna pieces in. After a minute or two (when you see the sides start searing and turning white), flip and do the same on all three sides.
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When seared on all sides, immediately remove from pan and place each tuna log on a piece of clingfilm, wrapping each one tightly into a cylinder by rolling it and then twisting both sides of clingfilm tightly so it almost looks like a giant candy in a wrapper.
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Freeze the wrapped tuna pieces.
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Before serving, take out from the freezer desired amount and let it slightly defrost (about an hour), so that you can cut it without it falling apart.
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Remove clingfilm and cut into thin slices with a very sharp knife when still quite frozen, and this way you can achieve really thin slices.
Note:
The key to this amazing pro dish/appetizer is to get super fresh sushi-grade tuna from your local market. For this recipe, I used a large 800-gram tuna steak, as freezing it is part of the recipe and this way I have stock at hand when needed. I ask the fishmonger to cut the tuna into three “logs.” Imagine it’s a triangular shape. I get the top point cut off as one smaller triangular piece, and get the remaining piece cut in half.
Tip:
I use the leftovers to make fresh nicoise with hard-boiled eggs.
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