Wednesday, 6 June 2012

Seared Tuna and Samphire

Having spied the most delicious looking tuna over the weekend, and also noticing that samphire was also available, I couldn't help but scoop up both items. Alongside of smoked salmon, seared tuna has to be one of my favourite forms of fish (sushi comes in a close third).

Samphire is a relatively new discovery for me, which I stumbled across in my search for one of my favourite italian vegetables, broccoletti (or rapini), which is a form of broccoli. Samphire bears some resemblance to broccoletti, however, the taste is very different.

Make sure the tuna is extremely fresh when you make this, and ideally sushi-grade. It should be as red as possible and definitely shouldn't smell. This is a perfect weekday treat as it is on the table in under 5 minutes.


Ingredients (serves 2):
200g tuna steak
75g samphire
1/2 tbsp olive oil
juice of 1/2 a lime
salt and pepper

Method:
Brush a little oil onto a griddle then heat until it starts to smoke. While the griddle is heating, steam the samphire for 3 minutes then toss in a little olive oil, salt and pepper. Go easy on the salt - samphire itself is quite salty.

Once the griddle is hot, sear the tuna on both sides for about 30 seconds a side, then remove from the heat and slice into 1cm strips. 

Place the samphire on a plate and then arrange the seared tuna on top of it. Squeeze the lime juice over the tuna and samphire and serve immediately.

5 comments:

  1. I had some samphire recently and wasn't that taken with it, but this encourages me to try it again. The tuna is swoonworthy...

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  2. crumbsfordinner6 June 2012 08:57

    I've had it in pubs where I've nearly been put off - it's already quite salty, so it really didn't need the addition of anchovy & capers which the pub in question added to it. I like it best when steamed, tossed in a little olive oil & lemon juice with a grind of black pepper. No extra salt! My other half is also less enamoured with it as a vegetable, so I think it's quite a select taste.

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  3. crumbsfordinner6 June 2012 08:58

    I've had it in pubs where I've nearly been put off - it's already quite salty, so it really didn't need the addition of anchovy & capers which the pub in question added to it. I like it best when steamed, tossed in a little olive oil & lemon juice with a grind of black pepper. No extra salt! My other half is also less enamoured with it as a vegetable, so I think it's quite a select taste.

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  4. Samphire is also a relatively new discovery for me. I like the pairing with tuna here!

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