Those born before the new Millennium may recall Jessica Simpson having a puzzling moment regarding a very popular fish. “Is this chicken what I have, or is this fish?” the pop star asked her then-husband, Nick Lachey while eating canned tuna on their reality show. “I know it’s tuna, but it says Chicken of the Sea.”
The “Take My Breath Away” singer may have confused the two proteins, but tuna is typically a meaty fish similar to beef. This is especially true when served in steak form. Vegetarians who still crave the meatiness of a fillet or sirloin can derive the same satisfaction from a well-cooked tuna steak. The key is not to overcook the fish as this will leave it dry.
Here’s how to cook it perfectly.
- Tuna steak around 2cm thick
- Olive oil
- Sea salt
- Make sure your pan is searing hot. A griddle pan works nicely for creating a lined effect on your fish.
- Lightly oil your tuna before placing it on the pan. The aim is to sear the fish, leaving it pink in the middle. The ideal cooking time is 45-60 seconds per side.
- Once cooked, let the tuna sit for a few minutes before slicing. Drizzle with olive oil and sprinkle with sea salt.