So a we got a couple of vacuum-sealed fresh tuna steaks a few weeks back. We ate one as sashimi but kept a bit too long in the freezer, so it wouldn’t be too good if we ate it as sashimi again.
I decided to sear it a bit while leaving the inside still rare — so like a medium-rare fish steak.
Once properly thawed, I coated both sides of the steak with salt, pepper and cayenne pepper.
I heated up some oil, just enough to coat the pan for the fish not to stick and seared the tuna, 30 seconds on both sides.
I let it rest a bit before cutting it up.
It came out quite flavorful and cooked just right with enough pink meat at the center. I whipped – like literally whipped – up a quick mustard cream sauce using ingredients I found inside the ref.
What I used:
- Sashimi-grade tuna steaks
- Salt (rock salt from the beaches of the Bali)
- Cayenne pepper
- All-purpose cream
- Japanese mayonnaise (The one with Kewpie)
- Dijon mustard
- White sugar