Seared Tuna with Oregano and Garlic
Seared Tuna with Oregano and Garlic
Atún Asada con Oregano y AjoEl Campanario restaurant in San Miguel de Allende takes pride in its fresh fish offerings. Before you order, a large tray of fresh fish of the day is brought to the table for inspection. I ordered tuna steak with this bold and fabulous oregano and garlic sauce. In Mexico, a molcajete (traditional basalt mortar) would often be used to mash the sauce ingredients, but in the United States you can use a regular mortar and pestle or mash the garlic with a garlic press or the side of a heavy-bladed chef's knife, then mix it with the other ingredients.Maggi is a concentrated seasoning extract that's used a lot in Mexico to enhance flavors in sauces, soups, and stews; look for it in Mexican markets here or substitute Worcestershire sauce; it's not the same but adds good flavor.
Ingrediënten
Makes 4 servings
- 1 tablespoon dried oregano Mexican variety preferred, crumbled
- 1 large garlic clove finely chopped
- 1 teaspoon Maggi seasoning extract or Worcestershire sauce
- ½ teaspoon salt
- 2½ tablespoons extra-virgin olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon finely chopped fresh flat-leaf parsley
- ¼ teaspoon freshly ground pepper or to taste
- 4 tuna steaks each about 3⁄4-inch thick
Instructies
- With a mortar and pestle, mash the oregano, garlic, Maggi, and salt together to make a paste and scrape it into a small bowl.
- Add 2 tablespoons of the olive oil, lime juice, parsley, and pepper.
- Whisk well to blend and set aside.
- Heat a large nonstick skillet over medium-high heat.
- Brush the tuna on both sides with the remaining ½ tablespoon of oil.
- Cook the tuna about 3 minutes per side or until it is lightly browned on the outside and still pink inside.
- (If you prefer tuna to be opaque inside, cook the first side 4 minutes, and the second side 3 minutes, or until barely opaque inside.
- ) Transfer the fish to 4 plates.
- Add the garlic sauce to the skillet.
- Cook, stirring, about 45 to 50 seconds.
- Spoon over the fish and serve.
