The Naked Chef
By Jamie Oliver
Seared encrusted tuna steak with fresh coriander and basil
Not Too Tricky
About the recipe
Tuna is widely available in supermarkets and fishmongers these days. There are many types: the best sushi/sushini quality tuna is blue-fin tuna, and big-eye tuna is a very close second best. These two types of tuna can be bought in Britain but are very expensive, as most of it is bought for the Japanese market, where they prize it like gold. The most available and reasonably priced is yellow-fin tuna, which can be pretty good. When buying tuna you should look for meat that is evenly coloured, dark red and has a fine, tight grain free of large sinews. Generally you get better tuna in good fishmongers than in supermarkets, but sometimes the supermarkets get a good batch in, so keep your eyes peeled. There is a bit of a thing about it being fashionable to serve tuna pink; if you buy good-quality fresh tuna the last thing you want to do is cook it all the way through and make it taste like tinned tuna, so yes, good-quality fresh tuna should be served rare or very pink.
The Naked Chef, p95
Recipe From
Ingredients
1 small dried red chilli
1 tablespoon coriander seeds
½ clove of garlic
1 good handful of basil, picked and finely chopped
1 good handful of fresh coriander, picked and finely chopped
salt and freshly ground black pepper
juice of 1 lemon
4 sustainably sourced tuna steaks, 225–285g/8–10oz each, about 2cm/¾ inch thick
Method
Find the recipe!
For the full recipe, head to page 95 of The Naked Chef.
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