Panfried tuna in creamy sauce
This method counts for any think piece of filleted fish. The skin will turn crispy if you put the skin down first
Oil of choice and butter
Fresh herbs like parsley and/or fennel, chopped
Add some oil of choice and a bit of butter to a saucepan and heat it over medium heat. Not too hot since the butter will go black straight away changing the flavour to a more nutty taste. Add the tuna fillets to the pan and season with salt and pepper. Leave the fish to brown making sure the pan is not too hot so that the butter burns but enough heat to brown the one side of the fish until it looks like the first picture. About 5-10 minutes depending on the temperature of the pan. Turn the fish over. In the picture, you will notice the beautiful caramelised juices the fish oozes out from cooking. If you have the pan too hot, these juices will burn, which is not always wrong, but the method Im describing here will result in a creamy sauce. At this stage you can remove the tuna and squeeze some lemon juice to the hot pan and add a dollop of cream and the chopped herbs. Reduce the sauce slightly (1 minute) and serve with steamed veggies. Job done!