Tuna steak and uce peanut rayu
Prep time: 5 minutes, plus 30 minutes to bring the tuna to room temperature
Cooking time: 4 minutes
Ingredients
1 tuna steak per person
Salt and pepper to season
1 tablespoon of avocado or rapeseed oil, or other high smoke point oil
2 tablespoons of uce peanut rayu
Tips
It’s best to cook your tuna steak from room temperature, otherwise it’ll be cooked on the outside and cold in the middle.
Use a high smoke point neutral oil, like avocado or rapeseed oil as the pan will be very hot.
You need to sear the tuna in a very hot pan.
Instructions
Take the tuna steak out of the fridge and bring to room temperature for around 30 minutes.
When at room temperature, season both sides with a little salt and pepper.
Heat your pan, griddle or barbecue to a very high temperature. Add one table spoon of avocado oil and allow that to get very hot as well.
Using tongs place the steak in the pan and sear for around two minutes on each side. Depending on how you like your steak, you want to keep some of the steak pink in the middle.
When seared on both sides it’s ready to serve. Drizzle the tuna with a generous tablespoon or two of uce peanut rayu.
How to serve
We love tuna steak with uce mango salad. It’s also great on ramen.
