Fried tuna

Ingredients for 1 servings:

• 250 g tuna fillet(s), fresh or from the chilled section
• 2 tbsp olive oil
• 4 tbsp soy sauce
• 1 tbsp lemon juice
• 2 tbsp orange juice
• 1 tbsp oregano, dried
• 1 tbsp parsley or 8-herb mix, frozen
• 1 garlic clove(s), squeezed

Instructions

Working time approx. 5 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 28 minutes

with marinade

Take the tuna out of the refrigerator to bring it to room temperature and, at the same time, prepare the marinade with the remaining ingredients. Important: Do not use salt; the soy sauce is salty enough. If it’s too salty for you, you can add a little water. Marinate the tuna for about 20 minutes. I use a sealable container and shake it occasionally to ensure everything is well marinated. Heat a cast-iron pan and place the fish in the pan without any additional oil. The oil on the fish is sufficient. Fry for about 1.5 minutes per side (for a thickness of about 3 cm). If you like it well cooked, cook it for no longer than 20-30 seconds per side. Otherwise, it will become dry. This also works quickly and easily on the grill. The marinade is enough for twice the amount of fish. To avoid wasting the marinade, I tried making a sauce for potatoes with it. To do this, pour the marinade into the existing pan. Add 1 tablespoon of butter, cream or condensed milk (about 40 ml) to taste, and stir in flour dissolved in a little water to thicken. Bring to a boil once, and you’re done. Season the marinade and any sauce occasionally; soy sauce makes it salty, and tastes vary.