Entree: Australia – South Australia – Port Lincoln Bluefin Tuna (Fresh South Australian bluefin tuna steaks simply seared to showcase the fish, seasoned with native lemon-myrtle and lemon)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Additional 2 min

Total 20 min

Ingredients

- 4 bluefin tuna steaks, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) olive oil
- 1 tsp (2 g) dried lemon myrtle or 1 tbsp (6 g) finely chopped fresh lemon myrtle
- 1 tsp (5 g) coarse sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter
- 1 lemon, halved (for squeezing over cooked tuna)
- 2 tbsp (30 ml) extra virgin olive oil for finishing
- Microgreens or chopped parsley for garnish

Instructions

1. Pat the tuna steaks dry with paper towels. Rub both sides with 2 tbsp olive oil, then season evenly with dried or fresh lemon myrtle, sea salt and black pepper.
2. Heat a large heavy skillet or cast-iron pan over high heat until very hot. Add a thin film of neutral oil if needed.
3. Sear the tuna steaks 1 1/2 to 2 minutes per side for rare (adjust 3–4 minutes per side for medium), pressing gently so the surface makes full contact with the pan.
4. In the last 30 seconds of cooking, add the butter to the pan and spoon the melted butter over the steaks to baste them and add gloss.
5. Remove the tuna from the pan and rest 1–2 minutes. Squeeze lemon over the steaks, drizzle with extra virgin olive oil, and garnish with microgreens or parsley.
6. Slice across the grain and serve immediately with simple sides such as steamed greens, roasted potatoes or a light salad to let the tuna shine.