Seared Tuna Steak with Tangy Cilantro Sauce
Tuna is a low-fat fish and can become dry and bland when cooked through. By cooking it until rare, you get a pleasant combination of cooked and rare textures.
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 1 cup roughly chopped cilantro
- 1⁄4 cup water
- 1 1⁄4 tsp. salt, divided
- 1⁄4 cup rice wine vinegar
- 1⁄2 cup safflower oil
- 1 tuna steak (12 oz.)
- 1⁄2 tsp. ground black pepper
- 2 garlic cloves, peeled and smashed
- 1 Tbsp. olive oil
- Roughly chop the cilantro. Place in a blender with the water, 1 teaspoon salt, and vinegar. Pulse on liquefy for several minutes until the contents are smooth. Pour the safflower oil in slowly while the blender runs. Taste and season with salt as needed.
- Rinse the tuna under cold water and pat dry. Sprinkle with 1⁄4 teaspoon salt and pepper. Place a skillet over medium-high heat. Once it is heated through, add the garlic cloves and olive oil. Toss to coat and move the cloves to the edges of the pan.
- Place the tuna in the middle of the skillet and cook for 2 minutes on the first side. Flip it to the second side and cook for 1 minute. This will make it rare.
- If you prefer a medium-done tuna, cook for 4 minutes on the first side and 3 minutes on the second with the skillet over medium heat.
- Slice the steak against the grain and drizzle the cilantro sauce over the fish. Serve while warm.