Ingredients:

  • 2 (170g) tuna steaks, at least 1-inch thick
  • 1 tsp (6g) sea salt
  • 1 tbsp (10g) cracked pepper
  • 3 tbsp (45ml) olive oil
  • 15g sliced garlic
  • 1 tsp (2g) lemon zest
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (1g) parsley
  • 0.5 tsp (1g) red pepper flakes

Instructions:

  1. Pat the 2 (170g) tuna steaks with paper towels until they are bone dry.
  2. Press the 1 tsp (6g) sea salt and 1 tbsp (10g) cracked pepper firmly into both sides of the fish. The pepper should form a visible layer.
  3. Place your skillet over high heat for 3 full minutes. Wait until you see a faint wisp of smoke.
  4. Add the 3 tbsp (45ml) olive oil and the 15g of sliced garlic. Only let the garlic dance in the oil for 30 seconds until it turns golden.
  5. Carefully place the steaks in the pan, moving them away from you to avoid splashes. Listen for a loud, aggressive sizzle.
  6. Let the fish cook undisturbed for 1.5 to 2 minutes. Watch for the bottom 1/4 of the steak to turn opaque.
  7. Flip the steaks gently. Add the 0.5 tsp (1g) red pepper flakes and 1 tsp (2g) lemon zest into the oil around the fish.
  8. Cook for another 1 to 2 minutes. The center should still look pink/red when viewed from the side.
  9. Pour the 1 tbsp (15ml) lemon juice over the steaks. The liquid will bubble and create a sudden steam cloud.
  10. Remove from heat immediately. Sprinkle with 1 tbsp (1g) parsley and let rest for 2 minutes before slicing.