A dish that should get you laid
I don’t know where this recipe originally emerged from but, during my Ecuadorian cooking fit, it became one of my favourite and most popular dishes. I experimented with various combinations of spices until I struck the perfect balance, and I am very pleased to declare this a surefire choice in case you are trying to impress someone.
Even -or especially- if you have limited time & skill.
Minimum calories, maximum taste and, as a bonus, super healthy.
I rest my case.
– Peppercorns (3 colour mix)
– Dry basil
(I have not listed salt because no salt is necessary)
NOTE: With the exception of the peppercorns and fennel, you can skip / replace 1-2 of the spices, if need be. Also, although the coriander dramatically enhances the result the recipe can work without it (I know because I accidentally skipped it once).
Use roughly the same amount of each dry herb, excep for the peppercorns. We need a hefty amount of them, it’s the backbone of the recipe.
– On a cutting board, start by crushing the peppercorns (rolling pin, tin can, whatever is available). Opt for a non-uniform result, with different sizes of crushed bits & the occasional entire peppercorn.
– Add the rest of the dry herbs, mixing everything around, spread over and create a bed of spices. Sprinkle with coriander.
– Pour a few drops of olive oil over the tuna steak, massage and place steak over the bed of spices. Flip side and repeat.
– Throw on hot pan as is (no extra oil) and cook over high heat for around 1- 1 ½ minute each side. The middle area of the steak should retain its red colour.
And that’s it.
Serve immediately, paired with whatever you fancy– I prefer it with a tiny salad to keep things light.
Prepare for intense moaning to accompany each bite.
Wear something nice – you are going to get laid after all!