Execution is ridiculous to master. At 30 years old, I’m only now getting comfortable with things like tuna and steak. But when you do it right, there are few things on a plate that look sexier than a perfectly seared piece of tuna.
The salad pictured is really just a simple salad that anyone could put together if they thought about it. In my case, I took Mediterranean ingredients like spinach, bell pepper, olives, red onion and capers, but you can do whatever you want.
salt and pepper
2/3 cup extra-virgin olive oil
1 large shallot, minced
3 tbsp. Dijon mustard
3 tbsp. balsamic vinegar
To make the vinaigrette…mix those vinaigrette ingredients. Done? Done.
Brush the tuna with some balsamic vinegar, then season with salt, pepper and oregano. Sear in a hot pain with a little olive oil for maybe 30 – 60 seconds over medium heat. Watch it very carefully, and judge when to flip it based on how quickly it’s searing. Another great thing to do it turn it on each of it’s sides to get an even sear all around. That can be daunting, having to turn it up vertically, but if you think that presentation is as bad ass as I do, then it’s worth it.
Let the tuna rest for around 4 or 5 minutes, then carefully slice.
Drizzle with vinaigrette.