TURKISH IZGARA ORKINOZ (pan-seared tuna steaks with lemon dressing, for two)
For the lemon dressing:
juice of 2 lemons
salt and black pepper to taste
6 tablespoons extra-virgin olive oil
3 tablespoons finely chopped dill or flat-leaf parsley
For the tuna:
2 sushi grade ahi tuna steaks (1-½ to 2 inches thick)
1 teaspoon salt
1 teaspoon sugar
- Make the dressing. Mix the lemon juice, salt and pepper and olive oil, then stir in the chopped parsley or dill.
- Sear the tuna. Brush a grill pan lightly with olive oil and heat it until it is smoking. While it heats, combine the salt and sugar in a small bowl. Pat the tuna steaks dry with paper towels and sprinkle them on both sides with the salt and sugar mixture. When the skillet is hot, add the tuna steaks and cook them over high heat for about 1 minute on each side. To test for doneness, cut into one with a pointed knife; the time depends on the thickness of the steak. It should be uncooked and red inside. If you prefer less rare, cook it only a tiny bit longer. You can easily spoil tuna by overcooking it.
- Serve the tuna steaks with the dressing poured over.
adapted from Claudia Roden, Arabesque