Woodfired Seared Tuna

Woodfired Tuna Carpaccio

Tuna is such a spectacular fish but generally very badly treated in the UK. My tuna journey starts in France with beautifully outdoor cooked tuna but as soon as I came to UK I had my first over cooked tuna – something resembling show leather!

Fresh tuna is a beautifully delicate fish and should not be cooked all the way through, which is why this woodfired seared tuna is my favourite way of cooking it.

Gently melt some butter in olive oil in a cast iron pan over the flames and then rub over the tuna steaks. Season with smoked salt.

Coat the buttered tuna steaks with crushed mixed pepper corns and then sear next to your woodfire for 1-2 minute each side. Do not be tempted to over cook, you just want to to sear the outside.

Tuna Carpaccio

Leave to rest and and thinly slice, drizzle with olive oil, squeeze of lemon juice and shreds of coriander.

Now dive in and enjoy the amazing flavour and texture of fresh seared tuna – this is the way tuna should always be eaten.

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