Preparation
- Briefly rinse the steaks under cold water and pat them thoroughly dry with kitchen paper.
- Whisk the lemon juice, salt, pepper, dill and olive oil together in a bowl, turn the steaks in the marinade and brush them all over; leave to marinate for 20 to 30 minutes at room temperature.
- Heat a non-stick griddle pan until very hot, lift the steaks out of the marinade and sear for 1 to 2 minutes on each side so they stay pink inside.
- Wrap the steaks in foil and rest for 4 to 6 minutes.
- Serve, for example, with basmati rice, rosemary potatoes or cucumber salad.
Drink with it
Red wine · excellent match
Spätburgunder (Pinot Noir) or Gamay, lightly chilled
Little tannin and fresh red fruit carry the firm, rich tuna without overpowering the pink centre.
Which wine pairs with food? A simple approach to choosingRosé · excellent match
Dry Provence rosé, well chilled
Acidity and red berry fruit go with the lemon, dill and olive oil, and the weight suits the briefly seared fish.
White wine · good match
Sauvignon Blanc or Vermentino, cool
The green, herbal character meets the dill, and the acidity picks up the lemon in the marinade.
Junmai sake · good match
Junmai sake, lightly chilled
The umami depth of the rice wine suits the meaty tuna, and its soft acidity echoes the lemon.
Junmai, Ginjo, Daiginjo: What do these mean for sake?
Why it pairs well
Red wine with fish is considered breaking the rules, but tuna is so meaty and rich that a light, low-tannin red suits it better than a white.