Kay’s Covid Cookery Class No. 6. Gratitude tuna.

26th March and I’m grateful that Steve Hatt Fishmongers is still open. (Delivering when asked in order to help keep us safe.)

Now, just because I’m physically distancing and not cooking for people doesn’t mean I can’t treat myself to total deliciousness. So, this evening, after a couple of glasses of WineOnline with friends, I’m going to fry this beauty of a tuna steak which has been marinating for a couple of hours in lemon juice with a little grated fennel, freshly ground coriander seed and black pepper.

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Heat a little mixed olive and sesame oil in a frying pan until smoking, gently place the tuna in there and turn down the heat a little. Fry for about 4 minutes on one side. Then turn the heat down to a low sizzle and place a lid or cover on the pan. I like to let it cook on this side until the top side begins to brown and then serve (probably about 8 minutes altogether).

If you prefer, you can flip it over after 4 minutes, give it one minute on the other side and then turn the heat down, cover and fry for another 2 or 3 minutes.

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