Seared Tuna with Tarragon Mayonnaise

seared tuna with tarragon mayonnaise Israeli salad and raisin pistachio pilafSeared Tuna with Tarragon Mayonnaise

The wonderful thing about having your own herb garden (or a really well-stocked spice cabinet) is that you can put together a gourmet meal in record time. This meal includes seared tuna steaks with tarragon sauce and an Israeli Salad. So, if you have spent the day working on something other than dinner, and find yourself planning a meal at 6pm, this is for you.

And trust me, there is no better or faster and fail-proof recipe for homemade mayonnaise. I found the technique on the internet after just about trashing the kitchen trying to use a whisk-till-you-drop recipe. (The Last Appetite). It requires an immersion blender and about 2 minutes to produce. But, if you’re just not up to making your own mayonnaise, use commercial and tarragon and garlic

NOTE: Although it cooks very quickly, if you don’t have a first rate exhaust fan, this dish can smoke up the kitchen. Weather permitting, I cook this in a grill pan on an induction hot plate set up on the porch.

8 shushi grade tuna steaks (6oz each
2 tsp olive or sesame oil
salt and pepper to taste
1 whole egg
2 tbsp fresh lemon juice
2 tsp prepared dijon mustard
3/4 cup olive oil
1 tsp garlic clove, crushed
1 tbsp tarragon leaves (or 1 tsp dried)
1/4 tsp salt


1. Place the egg, mustard, salt, lemon juice, garlic, tarragon and oil in the beaker that came with your immersion blender. Insert the blender attachment all the way to the bottom of the beaker and process on high until it becomes mayonnaise (probably about 30 seconds…maybe a bit longer. This makes about a cup so cover and refrigerate anything you don’t use. It will keep for several days.


1. Brush the tuna with oil. Season with salt and pepper.

2. Let sit while you heat the grill or skillet. It needs to be very hot!

3. Sear the tuna for about 90 seconds per side.

4. Let sit for 2-3 minutes, then slice on diagonal.

5. Serve with the tarragon mayonnaise on the side.

Servings: 8

Nutrition Facts
Serving size: 1/8 of a recipe (2.3 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe’s ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Recipe Type: Fish and Shellfish, Low-Carb, Main Dish, Seafood

This entry was posted by Glyn Ruppe-Melnyk.

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