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
1/2 tbsp olive oil
juice of 1/2 a lime
salt and pepper
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.