Seared tuna with corriander and lemon dressing

Tuna can be a funny one for me, I either love it or really really dislike it, I would rarly order it in a resturant as you just dont know what quality your going to get. However if I have been to the 'Poissonnerie' (I live in france so thats what the fish shop is called,) if I have really looked at the tuna and can see its that beautiful purple colour, doesnt have too many veins and its not already flaking I will buy it. When its like this and that good if you closed your eyes you could almost beleive you were eating a rare steak. 

For the seared tuna

Tuna 1 200g steak, per 2 people

vegetable oil a drizzle. for the frying pan

salt 2 turns on the salt grinder per steak

pepper 2 turns on the grinder per steak

For the corriander sauce 

1 lemon juiced

2 tablespoons olive oil 

1 bunch fresh corriander 

1 teaspoon ground corriander seeds 

1 teaspoon salt 

1/2 teaspoon pepper 

1 clove garlic 

1 teaspoon sugar

put all the ingridients into a food processor, preferably a mini one, to minimize washing up and whiz it up until its a smooth sauce like you can see in the picture. 

 Before you sear tuna, you need to have had it out of the fridge for about half an hour, other wise it will be hot on the outside but fridge cold in the middle and that combo just seems a little weird. Be careful not to leave it out for much longer than half hour, your eating raw fish here and you dont want to get into food poisoning time territory, food thats been at ambiant temperature for 90 minutes if at risk of having bacteria at high enough levels to make you ill, so we dont  want to get anywhere close to that time.

 Sear the tuna in the frying pan, a good size tuna steak is about 200g although for my delicatly presented dish its only 1, 200g steak cut in quarters, 2 quarters per person so the 200g steak would serve two people. This dish would make a great dinner party starter but for a main meal you would probably want a little more.

 

 I seared the tuna for about 3 minutes on either side to get the result seen in the photo, but be carefull and keep an eye on what your doing as some tuna sears quicker than others, It basically depends on the qualitly or the fish, if its really dense it will cook slower than a softer flakier peice of fish. 

Also you or your guest may like it cooked differently to how it is in that photo its best to ask people how they like it, and cook it accordingly.

 

For the persentation I have put the sauce on the plate in a swirl, and added some pumpkin seeds for crunch and a bit of nutrition and diced tomatoes for colour and a fresh edge to the flavour. 

This is a great healthy meal for anyone on the keto diet and any low carbohydrate diet, although Im not an advocate for low carb and I would add a bowl of brown balsmati on the side for extra fiber if this was a main meal.