Ingredients:

  • 2 pounds (900g) Southern bluefin tuna steaks, about 1 inch thick
  • 2 tablespoons (30ml) olive oil
  • Salt and pepper to taste
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) red wine vinegar
  • 1 tablespoon (15g) Dijon mustard
  • 1 teaspoon (5g) honey
  • 1 clove garlic, minced
  • 1/4 cup (15g) fresh parsley, finely chopped
  • 1/4 cup (15g) fresh basil, finely chopped

Instructions:

  1. Pat the tuna steaks dry with paper towels and season both sides with salt and pepper.
  2. In a mixing bowl, combine olive oil, red wine vinegar, Dijon mustard, honey, and minced garlic. Whisk until well blended. Stir in chopped parsley and basil, and adjust seasoning to taste.
  3. Heat a tablespoon of olive oil in a heavy skillet over medium-high heat. Add the tuna steaks and sear for about 2-3 minutes on each side until a golden crust forms while keeping the center rare. Use an instant-read thermometer aiming for 120-130°F (49-54°C).
  4. Remove the tuna from the skillet and let rest for 2 minutes. Slice against the grain and serve drizzled with herb vinaigrette.