I find it hard to believe that the tuna we get in cans starts off as really delicious fresh tuna fish. Don’t get me wrong, I’m not hating on canned tuna, in fact I think it’s one of the most convenient ready-to-eat Paleo friendly snacks. I just think it tastes completely different to a wonderfully seared tuna steak…
the weather in Abu Dhabi is golden right now, perfect for outdoor light salad lunches so today we had a baby spinach salad with – you guessed it – seared tuna steak.
- 1 large Tuna steak – approx 300g
- 1 clove of garlic
- 1/4 teaspoon of fish sauce
- 50ml of Acai berry juice (can be substituted with orange, mango or goji berry juice)
- Juice of 1/2 lemon
- Baby spinach
- Cherry tomatoes
- A drizzle of balsamic vinegar
- Olive oil for cooking
Start by marinating your tuna in Acai juice, lemon,garlic and black pepper. Keep it out the fridge and allow it to reach room temperature. By bringing it to room temperature, it allows you to sear the outside and bring the middle to ‘warm’ rather than cook the outside and have a cold middle.
I was really excited about cooking my beautiful slab of fresh tuna and I thought the best way would be to use a blowtorch because there is nothing worse than an over cooked tuna steak. However, I unfortunately was a little overzealous when screwing the gas bottle onto my torch and ended up breaking the nozzle and ruining my blowtorch – queue the violins.
It’s always good to have a backup plan so in comes the George Foreman grill. Turn it up hot hot hot and cook for 3 and a half minutes for a beautifully seared tuna steak that is still nice and pink inside.