How to cook
Mix all the ingredients for the vinaigrette into a bowl. You can press or shred the garlic finely. Place the tuna fillets in the bowl and allow the sauce to cover them slightly. Keep some of the vinaigrette for later. Marinate in the fridge for 30 minutes to 1 hour.
Heat 2 tbsp of olive oil into a nonstick pan at high heat. Sprinkle with coarse salt and place the marinated fish on top. It will sizzle at the begging, so move aside to avoid accidents.
Sear the tuna for 2 minutes on one side, flip and cook for 4 more minutes. This time should be enough for fillets with thickness of 1.5 cm. If yours are thicker, cook a little longer. The inside of the fillet should remain pink, this doesn't mean it is raw.
There are two ways to serve it - right away, seasoned with the remaining vinaigrette while it is still hot, or chilled, dipped in the vinaigrette, so it absorbs all its flavours. If you choose to serve it chilled don't soak it in the vinaigrette for too long.
Enjoy your meal! This tuna recipe with honey and mustard is delicious!