Seared Tuna with Ginger Orange Oil
Rinse the tuna fillet and pat dry with paper towels. Cut into 4 equal slices. Rinse the thyme and strip the leaves from the branches. Peel the ginger and grate finely on a grater. Mix ginger, orange peel, chile, 50 ml (approximately 1/4 cup) olive oil and thyme into a marinade and baste the fish on all sides. Stack the fish slices in a cup and pour remaining marinade over top. Cover and marinate at room temperature for about 1 hour.
Heat the remaining olive oil in a pan. Cook the drained fish on each side for 1-2 minutes. After turning, season with salt and pepper and spread the marinade remaining in the bowl over the fish. Serve with basmati rice.