The colour contrast of this tuna looks beautiful on the plate. The outside is cooked and full of flavour while the inside remains pink, moist and succulent. Served warm, this would go to perfection with the olive, sun-dried tomato and caper salsa. Demonstrated at the 2011 Melbourne Food and Wine Festival.
Place a large frying pan or griddle pan on a high heat and allow it to get very hot. Brush each side of the tuna fillets with the olive oil and season with salt and pepper.
Place on the pan and cook for 2–3 minutes on each side – the centre should still be pink.
Take off the heat and leave to sit for a few minutes before serving.
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