Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
22 Harley St, London W1G 9PL

Serves 1
Preparation time 15 minutes
Cooking time 15 minutes

INGREDIENTS

  • 1 x 8oz [225gm] tuna steak
  • 1 tablespoon olive oil,
  • salt and freshly ground pepper to taste.

Vinaigrette

  • 1 tablespoon extra virgin olive oil,
  • 1 tablespoon roughly chopped fresh coriander,
  • ½ tablespoon vinegar,
  • ½ teaspoon wholegrain mustard,
  • Grated zest and juice of ½ lime,
  • 1 garlic clove, left whole,
  • salt and pepper to taste.

To make the vinaigrette place all vinaigrette ingredients in a small saucepan. Whisk them over a gentle heat; no actual cooking is needed here – all this needs is to be warm. Remove and discard the clove of garlic before serving.

Wash and dry the fish, brush with the remaining olive oil, and season both sides with salt and black pepper. Oil a frying pan with a little of the olive oil, then place it over very high heat and let it preheat till very hot – about 10 minutes.

When the frying pan is ready, place the tuna steak on it and give it about 2 minutes on each side for rare tuna.

When the tuna is cooked, remove it to a warm dinner plate and pour the vinaigrette over the fish.