Seared Tuna with Ginger Orange Oil
9,4 / 10
ready in 1 hr 19 min.
- 500 grams Tuna steak (straight)
- 5 thyme
- 20 grams ginger
- 1 Orange (zest)
- 1 generous pinch Piment d'Espelette
- 60 milliliters olive oil
- freshly ground peppers
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.