Tuna steak in a frying pan

It is almost impossible to buy fresh tuna that has not traveled a long way from the place of catch to the counter of the fish market, so we take frozen fish without any remorse. In order for the finished dish to turn out tender, melting in the mouth, but not falling apart ahead of time, it is necessary to observe the rules of its defrosting. The main thing, not only for tuna, but also for other species - you need to defrost the fish only in the refrigerator. We take out the selected piece from the freezer in advance and transfer it in a plate to the bottom shelf of the refrigerator until it is completely thawed. Thanks to this preparatory technology, the fish will lose a minimum of moisture, remain juicy and will not fall apart during cooking.

Thawed tuna cut into portions, season with salt, pepper and sprinkle with olive oil. If desired, you can add other favorite spices combined with fish. The oil can be replaced with corn or sunflower oil without smell.

Lightly grease a frying pan with a thick bottom with vegetable oil and heat it up to a very hot state. Spread the prepared fish and fry on high heat for 5-6 minutes. Then turn over and repeat the procedure on the other side. The cooking time is controlled independently, it depends on the thickness of the piece, the level of heat under the pan and the desired degree of roasting.

A cast-iron or stone frying pan is best suited for cooking tuna steaks. The use of a special grill pan with a specific stripe pattern will help to get a beautiful drawing and ensure restaurant serving.

Tuna steaks fried until tender are removed from the pan, spread on plates, season with lemon juice and add a side dish.

Delicious and healthy dinner is ready, bon appetit!