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Categories:Viewed: 106 - Published at: 8 years ago
Ingredients
- 2 lbs tuna steaks, 1 inch thick
- kosher salt
- 2 eggs
- 12 teaspoon ground cumin
- 12 teaspoon dried parsley flakes
- 1 pinch of crumbled saffron thread
- 14 cup honey
- flour
- olive oil
Method
- Sprinkle tuna steaks with salt and let stand for 10 minutes.
- Combine eggs with ground cumin, parsley flakes, and saffron and whisk together in a shallow dish.
- Spread each side of tuna steaks with honey, dredge in flour, then dip in egg mixture.
- Pour about 1/8 inch of olive oil into fry pan and heat over medium-high heat.
- Then cook to desired doneness, turning over at midpoint.
- The late Chef Casas suggests cooking the steaks 4--5 minutes per side.
- However, JMHO, a shorter cooking time, more like 2-3 minutes per side, keeps the tuna medium rare to rare.
