Tuna two ways: seared and spicy tartare


This was inspired by something similar that was on Masterchef the Professionals. On the programme, the two ways were seared and carpaccio. I’ve decided to go with seared and a spicy tartare because the textures and flavours work really well together. The piquant tartare and the meaty seared tuna make for a very satisfying mouthful.


400gtuna (not cut into steaks, in one piece)
2 cm ginger
1⁄2 large red chili
1 spring onion
1tbsplight soy sauce
1 lime
  Salt and pepper


Prep time15 minutes
Tagstuna starter raw food fish


Make sure your tuna is ultra-fresh. There should be no rainbow colouring on the surface and it should smell of the sea as opposed to fish.

Use about half the tuna for the tartare, and sear the other half. You can choose the shape that you want to seared tuna to be by just trimming the tuna loin into the desired long thin shape, and then use the offcuts for the tartare.

Chop your trimmings into small pieces (about the size of a pea) for the tartare and place in a bowl. Put the part that you are going to sear back in the fridge.

Finely chop the chili, spring onion and coriander, and grate the ginger. Mix these ingredients, along with the soy sauce, with the chopped tuna and then put in the fridge until you’re ready to serve.

Heat a frying pan until it is very hot. Put in a little olive oil, then wipe this across the pan with some kitchen towel so that it prevents the tuna from sticking.

Put plenty of salt and pepper on the piece of tuna that your are going to sear, then put it in the pan and sear on each side for about 20 seconds, until there is about 2mm of white, cooked tuna on each side. Then remove from the pan.

Using a very sharp knife, cut the tuna into 0.75cm thick pieces and arrange on the plate. Then divide the tartare between the 4 plates and serve with a wedge of lime. You shouldn’t squeeze the lime on the raw fish before serving as it will discolour it.

tuna two ways