After This Recipe, You’ll Never Have Seared Tuna Any Other Way!

Not travelling anytime soon? We’re right there with you! Join us while we lick our wanderlust wounds with some delectable cuisine. Who better to take us on an exotic culinary journey than award-winning Chef Monché Muller. Below, one of our favourite creations from her book . Let’s jump right in!

Chef Monchè’s book blossomed from a casual conversation about good food and wine into a much-loved project that tells many magnificent stories about ingredients, communities, local producers and the people behind Oddo Vins et Domaines wines. The recipes, some traditional and some curated especially for this book, are an ode to some culinary regions in France, Italy, Spain and our very own South Africa.

Pink Peppercorn-Crusted Tuna with Artichoke and Pine Nut Caponata

Pink Peppercorn-Crusted Tuna with Artichoke and Pine Nut Caponata

  • 1 Braai Stand

  • 1 Griddle Pan

For the tuna

For the caponata

READ MORE: This Tinned Tuna Nicoise Salad Is The Ultimate Quick Dinner Or Work Lunch

How To Sear Tuna Perfectly

  1. Blot both sides of the tuna dry with paper towels.
  2. Rub it down with a little bit of olive oil, then season the tuna on all sides
  3. Heat a non-stick pan over medium heat.
  4. Arrange steaks in the hot pan. Shake the pan gently to avoid sticking.
  5. Cook for one and a half minutes. Flip the tuna and cook for one more minute.

Video by Pexels

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