Ever want to make something that looks super impressive but actually takes minimal effort? This Seared Tuna Steak with Pomelo Salad is totally that dish. The zesty, fresh pomelo just makes the rich tuna pop, and it's so easy to get right. Get ready to wow your dinner guests (or just treat yourself)!
INGREDIENTS
300g Pacific Bay Premium Tuna Steak
30g furikake rice seasoning
1 segment of pomelo, shredded (about 30g)
1/2 small red onion, thinly sliced (about 10g)
1/2 green chili (siling sigang), diced (about 5g)
20g Pinakurat vinegar
PROCEDURE
Season the Tuna. Pat the tuna pieces dry with a paper towel. Spread the furikake on a plate. Lay one side of the fish steak on the seasoning to coat it.
Sear the Fish. Heat a frying pan over high heat until you see it smoking. Lay the tuna steak coated side down, and sear it for around 2 to 3 minutes. Flip the fish, and sear the other side for 2 to 3 minutes. Transfer it to a plate to rest.
Make the Salad. In a mixing bowl, combine the shredded pomelo, sliced red onions, and diced green chili together. Season with salt and pinakurat vinegar to taste, and mix well.
Assemble the Dish. Slice the seared tuna steaks sashimi-style into 1/2-inch thick slices. Lay this in a row on a serving platter, and arrange the pomelo salad beside it.
Note:
Pacific Bay Premium Tuna Steaks are cut from the loin part of fish, where the meat is lean and tender.
Instead of furikake rice seasoning, you can also use Old Bay, Cajun or Barbecue spice mixes.