Seared Tuna

Seared Tuna is a beautifully balanced dish that pairs lightly cooked tuna with creamy potato gratin and tender spinach. The quick pan sear keeps the tuna soft and pink, while the delicate jus brings everything together without overpowering the fish. Elegant yet simple, Seared Tuna is perfect for an impressive home-cooked meal that feels special without being complicated.

Prep Time 25

Cook Time 40

Total Time 1 5

Servings People

Ingredients

Seared Tuna Ingredients:

2 large tuna steaks about 150–180g each
1 tbsp olive oil
sea salt to taste
Freshly ground black pepper

Potato Gratin Ingredients:

500 g potatoes peeled
200 ml double cream
1 clove garlic finely crushed
30 g Parmesan grated or mature Cheddar
salt
black pepper
1 knob butter for greasing

Spinach Ingredients:

150 g spinach leaves
1 knob butter
1 pinch nutmeg
salt to taste

Delicate Jus Ingredients:

200 ml beef stock good-quality or chicken
1 small shallot finely chopped
1 tsp butter
1 splash white wine

Instructions

Prepare the Potato Gratin:

Preheat the oven to 180°C (160°C fan). Grease a small ovenproof dish with butter. Thinly slice the potatoes and layer them in the dish, seasoning lightly with salt and pepper as you go.
500 g potatoes, 1 knob butter, salt, Freshly ground black pepper
Mix the cream with the crushed garlic and pour over the potatoes, then sprinkle with grated cheese. Cover with foil and bake for 25 minutes, then remove the foil and bake for a further 10–15 minutes until golden and tender.
200 ml double cream, 1 clove garlic, 30 g Parmesan

Make the Delicate Jus:

While the gratin cooks, gently soften the chopped shallot in a small saucepan with a teaspoon of butter over a low heat.
1 small shallot, 1 tsp butter
Add the stock and optional white wine, then simmer gently for 10–15 minutes until slightly reduced. Keep warm and set aside.
1 splash white wine, 200 ml beef stock

Prepare the Spinach:

Just before serving, melt a small knob of butter in a saucepan. Add the spinach and cook gently for 1–2 minutes until just wilted.
1 knob butter, 150 g spinach leaves
Season lightly with salt and a pinch of nutmeg if using, then remove from the heat.
sea salt, Freshly ground black pepper, 1 pinch nutmeg

Cook the Seared Tuna:

Pat the tuna steaks dry with kitchen paper and season both sides with salt and black pepper. Heat the olive oil in a frying pan over a high heat until hot.
2 large tuna steaks, salt, black pepper, 1 tbsp olive oil
Add the tuna steaks and sear for 1–1½ minutes on each side, depending on thickness, keeping the centre pink. Remove from the pan and rest for a minute before serving.

Serve:

Place a portion of potato gratin on each plate, add the soft spinach, and top with the seared tuna steak. Spoon the delicate jus around the plate and serve immediately.

Equipment

Nutrition