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Seared tuna loin was and probably still is a thing, so why not do the same with Hamachi? This beautiful firm fish is often served raw as sashimi or crudo and works just as well as tuna. You can get creative by switching the coating and also what you are serving it with.
Cut the hamachi filet into two long loins and lightly coat them with olive oil. Coat them with the za'atar spice and season with salt.
Heat some olive oil in a pan till lightly smoking. Cook the hamachi loins for about 20 seconds on each of the 4 sides. Remove from the pan and set aside.
In a bowl season the tomotoies with olive oil, salt and the lemon juice. Add the chopped scallion, black olives and place on a serving plate.
Using a sharp knife slice the seared hamachi loin into 1/8 inch slices. Place the sliced loins on top of the tomato salad and sprinkle a little salt on top.
Recipe Note
Variations & Ideas
• Replace the tomatoes with cucumbers and add some chopped tarragon.
• Serve this dish with a side of tahina sauce or tzatziki.
