- 2
- 20 mins
- 25 mins
Ingredients
- 2 tuna steaks
- 1 bunch of cilantro
- 1 bunch of flat leaf parsley
- 2 lemons( make them 3 if they are smaller, cut into half and de-seeded)
- 3 to 4 dried chili peppers
- 2 to 3 cloves of garlic, peeled and cut in half
- 2 Tablespoons of olive oil
- Salt and milled pepper
Preparation
Step 1
Add the leaves from the cilantro and top of the parsley, the chili peppers and garlic to a food processor and pulse until creamy and smooth. not chunky.
Add olive oil and salt and pepper. Pulse again to create a paste spread that is smooth, adding more olive oil as required.
Heat a 10 inch skillet to a high heat.
While the pan heats, take the paste mix and spread it evenly on the top side of the tuna steak, evenly pushing it with your hands. Once the pan is hot and ready, place the tuna steak on the pan with the pasted side facing up.
Halve a lemon and squeeze it onto the top and sides of the tuna steak as it cooks.
Cook the tuna for 3 minutes, squeezing more lemon every minute or so.
Cook the steak for a total of 4 minutes per side to a rare center with evenly cooked outsides.
Take the steak off the fire and place it on a plate and sprinkle some extra virgin olive oil over it. Serve immediately.
Serving suggestion: Serve the steak with a little creme fraiche on the side and a dried chili pepper to garnish.