Tuna is the most amazing versatile fish you will come across. It can be eaten raw or cooked – but needs to be treated with love and respect. It will take on any spices, but make sure you do not overpower the tuna or you will not get to taste it’s beautiful natural flavour. For this lovely piece of fresh tuna, I made an oriental dressing. I buy our tuna from a local fishmonger. When I go there I make sure that the tuna is fresh and has not been frozen. I would suggest that you do the same when buying any seafood. Find a local fishmonger that you trust and buy fresh as needed. Let them fillet the fish for you if you are not comfortable doing it yourself. When it comes to tuna you do not want the skin or the blood line. If you have to freeze it make sure you wrap it tightly in cling film. Then place the fish into a ziploc bag and seal. I have a vacuum sealer so I make use of it for my fish.
Oriental Salad Dressing
Ingredients
- 2 tuna steaks
- olive oil for coating
- salt and freshly ground black pepper to season
for the oriental dressing
- 250 mls canola oil
- 1 clove garlic, crushed
- 20 mls peanut butter
- 2.5 mls mustard
- 125 mls palm sugar
- 125 mls soy sauce
- 125 mls rice wine vinegar
- 20 mls sesame oil
Method
- oil the tuna and season with salt and pepper
- leave to season while you make the dressing by mixing all the ingredients together thoroughly
- sear the tuna in a hot pan for a minute per side
- slice and serve on a bed of rocket, with a generous drizzle of the dressing
Click on the links for conversions and notes.
My husband loves this, but for me the combination of fish and peanut butter just doesn’t work.
you really cannot taste the peanut butter 🙂