Peter’s Pan: Seared tuna steak

Whether you like it fresh or canned, tuna boasts some serious health benefits. It’s good for the brain, heart, bones and is definitely kind to the figure. Aside from sunlight being the best source of vitamin D, tuna comes pretty close, with one serving having more than one third of a daily dose. Vitamin D is beneficial for your bones by regulating calcium absorption and it’s also important for normal growth. And above all, it is very easy to prepeare and it takes really just minutes till you can serve it.

Seared tuna steak

Ingredients:

– 220 g tuna steak

– 1 teaspoon salt

– ¼ teaspoon cayenne pepper

– ½ tablespoon butter

– 2 tablespoon olive oil

– 1 teaspoon whole peppercorn

Instructions: 

1. Season the tuna steaks with salt and cayenne pepper.
2. Melt the butter with the olive oil in a skillet over medium-high heat.
3. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes.
4. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 and 1/2 minutes per side for rare.
5. You can sprinkle it with olive oil on the plate and ENJOY 😉

For roasted artichoke you need:

– 4 middle sized artichoke, top 2 cm and stems removed

– 3 tablespoon of fresh lemon juice

– 2 tablespoon olive oil

– Black pepper and salt

Preheat oven to 220 Celsius. Place artichokes stem-side down in a bowl and drizzle with lemon juice. Slightly separate the artichoke leaves with your hands. Drizzle each artichoke with olive oil. Season with salt and pepper. Place in baking dish and bake in the preheated oven until sizzling, depends on the size – it can take from 25 minutes to 1 hour.