Seared Tuna with Garlic and Almond Cream

I like to eat tuna just like a steak, medium rare, keeping the moist and succulent meat with a good texture and taste. Searing the fillet in a good hot pan will give me just that - it’s virtually in and out. If you prefer the tuna well done, then just pan-fry the fish for a little longer on both sides. The garlic and almond cream spread on top and glazed gives an even better taste.

If you can’t get tuna, this recipe will work with most other fish. They will, however, need to be prop