Name: Fast Ed’s seared yellowfin tuna with lemon butter sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 4 yellowfin tuna steaks, about 160g each; 1 tablespoon seaweed seasoning (at large supermarkets and Asian grocers); Cooking oil spray; 1 cup green beans, split; 1 red capsicum, cut into fine strips; 1 red onion, finely sliced; 2 carrots, cut into fine batons; 2 tablespoons extra virgin olive oil; 4 cloves garlic, minced; 1/2 bunch oregano leaves; 1/4 bunch basil leaves; Sea-salt flakes and freshly ground black pepper, to season; 2 lemons, halved; 125g unsalted butter; 2 teaspoons capers, chopped

Fast Ed’s seared yellowfin tuna with lemon butter sauce

Get a fab fish dinner on the table in minutes.

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Prep

10M

Cook

Marinate

Total

15M

Inspired by the organic oyster farms of Batemans Bay and the kelp farms of Mystery Bay on the NSW south coast, Fast Ed’s seared tuna with seaweed seasoning and lemon butter sauce celebrates the best of Australian coastal produce.

This recipe is especially perfect if you’re craving seared yellowfin tuna. Simply prep your tuna steaks, give them a quick grill, toss together a fresh veg stir-fry, and a fabulous fish dinner is on the table in minutes.

Ingredients

4 yellowfin tuna steaks, about 160g each

1 tablespoon seaweed seasoning (at large supermarkets and Asian grocers)

Cooking oil spray

1 cup green beans, split

1 red capsicum, cut into fine strips

1 red onion, finely sliced

2 carrots, cut into fine batons

2 tablespoons extra virgin olive oil

4 cloves garlic, minced

1/2 bunch oregano leaves

1/4 bunch basil leaves

Sea-salt flakes and freshly ground black pepper, to season

2 lemons, halved

125g unsalted butter

2 teaspoons capers, chopped

Method

Step 1

Scatter tuna steaks with seaweed seasoning and spray lightly with cooking oil. Set tuna aside for 5 minutes.

Step 2

Put all the vegetables and olive oil in a wok and fry over high heat, until just softened, then add garlic and herbs and cook briefly. Season.

Step 3

Meanwhile, put butter and capers in a small saucepan over medium heat, cook until browned, then squeeze in lemon juice from charred lemons. Serve tuna slathered with butter sauce and vegetables on the side.