Recipe for fried tuna steak with salad and fries 😊

 Recipe for fried tuna steak with salad and fries 😊

Imagine a thick piece of bright red tuna straight out of the fridge, already seasoned with salt, freshly ground black pepper and a few drops of fresh lemon. In the hot frying pan, a thin layer of olive oil begins to bubble, creating the perfect base to seal this tuna steak, crispy on the outside and juicy on the inside.

The potatoes are already being cut into thin strips, some slightly thicker to ensure that mix of textures: crispy on the outside and soft on the inside. A handful of them are dipped into the hot oil, and the unmistakable sound of sizzling begins. The smell that fills the kitchen is irresistible. As soon as they are golden, they are removed from the oil and placed on paper towels to drain the excess, with a generous pinch of salt thrown on top while they are still hot.

Meanwhile, on the counter, a fresh salad is taking shape. Green leaves of romaine lettuce, juicy pieces of ripe tomato, thin slices of cucumber and red onion. A simple and vibrant dressing of extra virgin olive oil, balsamic vinegar and a dash of Dijon mustard is waiting to be mixed together. The freshness of the vegetables contrasts with the crispiness of the potatoes and the tenderness of the tuna steak.

Now comes the crucial moment: the tuna is placed in the hot pan. The sizzle that immediately echoes indicates that the golden crust is starting to form. A minute on each side is enough to leave the inside still pink and juicy. The texture is firm but delicate, and each cut releases juices that mix with the oil, forming a tasty little pool on the plate.

The dish is assembled: the fried tuna steak in the center, with the crispy, golden potatoes in one corner and the colorful salad on the side, full of life and freshness. A squeeze of lemon on top of the fish to finish it off, and it is ready to be served.

Here is the recipe:

Ingredients:

2 tuna steaks (thick, about 2-3 cm)

Salt and black pepper to taste

Juice of 1 lemon

Olive oil

4 medium potatoes

Oil for frying

1 romaine lettuce

2 medium tomatoes

1 cucumber

1 red onion

1 teaspoon Dijon mustard

1 tablespoon balsamic vinegar

Salt to taste

Preparation:

Tuna steaks:

Season the tuna steaks with salt, pepper and lemon juice. Let marinate for about 10 minutes.

Heat a frying pan with a drizzle of olive oil. When it is very hot, add the steak and sear for 1 minute on each side (or until golden brown, but the center remains pink). Remove and set aside.

French fries:

Cut the potatoes into thin strips and fry in hot oil until golden brown.

Drain on paper towels and season with salt.

Salad:

Tear the lettuce leaves, cut the tomatoes into pieces, the cucumber into thin slices and the onion into thin slices.

Prepare the dressing with olive oil, balsamic vinegar, Dijon mustard and salt to taste. Mix everything together and serve with the steak and potatoes.

This combination harmonizes the mild flavor of the tuna with the crunchiness of the potatoes and the freshness of the salad, creating a dish that pleases the palate and is visually charming.