in Recipes

Tuna steaks in black cumin casing

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Ingredients for 2 servings:

  • 2 tuna steaks, approx. 100 – 150 g each
  • 1 red chili pepper(s)
  • 1 lemon(s), zest
  • 2 tbsp olive oil
  • 2 tbsp black cumin
  • salt and pepper
  • n. B. herbs (e.g. chives, rosemary, coriander)
  • some black cumin oil to refine

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 4 minutes; Total time approx. 2 hours 14 minutes

Finely chop the chili pepper. Wash the lemon, dry it, and finely grate about 2 teaspoons of zest. Mix the lemon zest, olive oil, chili, a pinch of salt, and pepper. Rinse the tuna fillets, pat dry, and marinate for about 2 hours. Then coat the fillets in the black cumin seeds on all sides. Fry in a pan in hot olive oil for about 1-1.5 minutes on each side. Garnish with herbs of your choice and a little black cumin oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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