Seared Tuna Steak with Watercress, Chile, and Ginger Salad

An exquisite Thai-inspired tuna dish featuring a perfectly seared tuna steak served with a light and aromatic salad. Ideal for warm summer days. Select tuna that is dark ruby red as brown or gray tones indicate age or ice damage. The tuna should be seared on the outside while remaining red in the middle to ensure tenderness and juiciness. For those who prefer a more well-done texture, adjust the cooking time accordingly.

Ingredients

1	tablespoon minced fresh ginger
3	tablespoons lime juice
4	teaspoons fish sauce
2	teaspoons white sugar
	salt and pepper to taste
1/4	cup olive oil
1	clove garlic, minced
1	teaspoon grated lime zest
1/2	fresh red chile pepper, seeded and minced
1	bunch cilantro, stems and leaves separated
2	tuna steaks (8 ounce each)
1	bunch watercress, trimmed
12	cherry tomatoes, halved
1/2	fresh red chile pepper, cut into matchsticks

Instructions

• 1. Combine minced fresh ginger, lime juice, fish sauce, white sugar, salt, and pepper in a bowl, whisking until the sugar dissolves. Gradually blend in olive oil until fully incorporated. Refrigerate half of this mixture for later use as a salad dressing. Integrate garlic, grated lime zest, minced fresh red chile pepper, and cilantro stems into the marinade. Cover the tuna steaks with the marinade, allowing them to marinate for 1 hour at room temperature.
  2. Heat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is hot, remove the tuna from the marinade and place it in the skillet. Sear the tuna until golden brown on both sides and cooked to your preferred level of doneness, approximately 2 minutes per side for medium, depending on thickness.
  3. In a large bowl, combine watercress, cilantro leaves, halved cherry tomatoes, and matchstick-cut fresh red chile pepper. Add the reserved dressing and toss to combine. Serve the seared tuna on a bed of the prepared salad.

Jul 19, 2024