Tuna Steak with Brussels Sprouts
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
2
Description
Brussels sprouts freeze well, so out of season—from late October to July—you can confidently use frozen ones from the package.
Ingredients
- Brussels Sprouts - 10.6 oz
- Tuna - 17.6 oz
- Olive Oil - 0 fl oz
- Sesame Oil - 1 tablespoon
- Soy Sauce - 1 tablespoon
- Meyer Lemon Juice - 1 tablespoon
- Ground Nutmeg - to taste
- Minced garlic - 2 cloves
- Butter - 0.7 oz
- Ground Black Pepper - to taste
- Salt - to taste
Step by Step guide
Step 1
Prepare the marinade by mixing in a deep bowl 10 ml of olive oil and 1 teaspoon of sesame oil, 1 tablespoon of soy sauce, lemon juice, two finely chopped garlic cloves, a pinch of ground black pepper, and salt.
Step 2
Cut the tuna fillet with a sharp knife into two steaks, each about 2–2.5 cm thick. For this recipe, it is essential to use fresh, chilled fish rather than frozen, and there is no need to salt it — the fresh meat will absorb the marinade well.
Step 3
Place the tuna slices in a bowl with the sesame-garlic marinade and coat them thoroughly on all sides. Let the tuna marinate for twenty to thirty minutes.
Step 4
In a small pot, bring water to a boil, lightly salt it, and add the Brussels sprouts. Blanch for five to seven minutes, but not longer, as the sprouts will lose their color and flavor. Drain in a colander and let dry.
Step 5
Preheat a grill pan over high heat. Drizzle some olive oil onto the pan and place the tuna steaks on it. Cook for five minutes on each side until a crust forms, while ensuring the inside remains pink.
Step 6
Finely chop the remaining clove of garlic with a sharp knife. Heat a small skillet over medium heat, then add the remaining olive oil along with the butter.
Step 7
Add the cabbage to the skillet, stir, then add the minced garlic and a couple of pinches of ground nutmeg. Stir again and sauté until lightly golden.
Step 8
Place the steaks on plates alongside the sautéed Brussels sprouts, drizzling them lightly with the garlic-nutmeg butter from the pan. Serve immediately.
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