Steps

1. Sear the skin side of the Tuna (block) 160-200g using a blowtorch. You can also sear it in a frying pan. (Key Tip!) Sear quickly to avoid overcooking.
   🕒 00:29
2. Cut the seared tuna and pat dry with paper towels.
   🕒 00:48
3. Thinly slice the Garlic 1 clove using a slicer or knife.
   🕒 01:47
4. Remove the garlic's core. (Key Tip!) You can do this after slicing, but it's easier to remove if you cut the clove in half lengthwise first.
   🕒 02:02
5. In a pot, add Olive oil for frying (for garlic chips) and the sliced garlic. Fry at a low temperature (120-130°C / 250-265°F).
   🕒 02:18
6. Once the garlic is lightly colored, remove it from the oil and drain on paper towels. This creates crispy garlic chips.
   🕒 02:48
7. Peel the membranes from Orange 1/2 and Lemon 1/2, and carefully remove the segments.
   🕒 03:07
8. Squeeze the remaining juice from the orange and add it to a bowl.
   🕒 04:00
9. Cut the orange segments into bite-sized pieces diagonally and add them to the bowl.
   🕒 04:11
10. Add the lemon segments to the bowl and cut them slightly smaller. (Key Tip!) Cutting them smaller prevents the acidity from being too strong and helps it blend well.
    🕒 04:45
11. Add Raisins 1 tbsp, Pine Nuts 1 tbsp, and Capers 1 tbsp to the bowl.
    🕒 05:07
12. Mix everything gently and season with Salt (for dressing) a pinch and Pepper (for dressing) a pinch to taste.
    🕒 05:32
13. Add Extra Virgin Olive Oil (for dressing) to taste and mix to complete the dressing.
    🕒 05:41
14. Cut the seared tuna into thick slices, similar to traditional seared tuna.
    🕒 06:01
15. Arrange the cut tuna on a plate and sprinkle with Salt (to taste) and Pepper (to taste).
    🕒 06:14
16. Spoon the prepared dressing over the tuna and garnish with the crispy garlic chips.
    🕒 06:44
17. Finish by adding Italian Parsley (for garnish) to taste for color. Done!
    🕒 07:00