SEARED TUNA – BARRY’S RECIPE
Take a tuna steak (or multiple tuna steaks) (approx 150 - 200gms each ), bring to room temperature (A)
and coat the top side with hot english mustard and some pepper (B).
You can, if you like, cook the tuna steak straight away OR you can leave it in the soy sauce within the cool frypan for approximately 15 minutes to marinate.
With the frypan on medium heat and the soy sauce starting to bubble inside the frypan, place the tuna steak with the mustard side down (C) and sear for 2 minutes.
While this is searing, coat the exposed side with mustard and sprinkle some pepper (D),
and sear this side for 1 - 2 minutes. By this time most of the soy sauce will have dried up – it’s finished and ready to serve (E).
This is beautiful served with a mixture of mashed potatoes and mashed parsnips. Or with a small salad - the whole dish looks and tastes terrific.
This fish comes out with its centre NOT completely cooked through (F) - the correct way for cooking fish! The hot English mustard is rendered quite a lot milder by the cooking process.