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    • Seared Tuna

    Mark Sharron
    Easy
    8 minutes
    2
    Amount Per Serving: Calories 301; Protein 33.3g; Carbohydrates 0.7g; Fat 17.8g; Cholesterol 71.4mg; Sodium 1033.6mg
    It will take less than 8 minutes to make these seared tuna steaks. They're flavorful. They have a crispy exterior and are cooked just right on the inside.
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    Ingredients

    • 2 Yellowfin tuna steaks, about 5 lbs. each and 1.5" thick
    • 1 teaspoon salt
    • 1 tablespoon honey
    • ¼ teaspoon cayenne pepper
    • ½ tablespoon butter
    • 2 tablespoons olive oil
    • 1 teaspoon whole peppercorns
    • 2 tablespoons soy sauce
    • Green onions, toasted sesame seeds, and lime wedges for serving

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Remove the steaks from the pan and let them rest for 2 minutes.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.