I found this recipe for Tuna in ” Lobster & Chips” by Trish Hilferty, one of my go to fish cookbooks. She inherited it from Tom Norrington Davis and they both worked at the renowned Eagle in London. You need to use really fesh tuna and waxy potatoes such as Charlotte. The tuna could be replaced with swordfish or other robust meaty fish. The tuna will be medium rare which is the best way to eat it, but if you prefer cook it for a little longer.
Tuna is one of my favourite fish and I am always pleased to find new ways of cooking it . Here’s a recipe from ” Cook Simple ” by Diana Henry. If you like you can make the sauce for this ahead of time and then just cook the tuna at the last minute.
A recipe for lightly seared Tuna from Turkey which i found in Claudia Roden’s ” Arabesque”. Serve with a salad or Mashed Potatoes with Olive Oil and Spring Onions.
