Thon À L’espelette Recipe
yellowfin tuna, scallop, espelette oil, spring onions
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish and Seafood
Condiments
Vegetables
Method
Preparation
- 1
Prepare the Fish
Cut the yellowfin tuna into bite-sized cubes and season with salt and a drizzle of espelette oil. Set aside.
- 2
- 3
Chop the Spring Onions
Finely chop the spring onions, separating the white parts from the green tops.
Cooking
- 4
Sear the Scallops
In a hot skillet, add a tablespoon of espelette oil and sear the scallops for about 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
- 5
Sear the Tuna
In the same skillet, add another tablespoon of espelette oil. Sear the tuna cubes for about 1-2 minutes, just until the outside is browned but the inside remains rare. Remove from heat.
- 6
