A recipe from Delia Smith.
Ingredients
- 2x 250g Tuna steaks
- 1 tbps extra virgin olive oil
- sea salt & black pepper
VINAIGRETTE:
- 1 heaped tbsp roughly chopped coriander leaves
- 1 heaped tbsp capers rinsed and drained
- grated zest and juice of a lime
- 1 tbsp white wine vinegar
- 1 plump garlic clove peeled and finely chopped
- 1 shallot peeled and finely chopped
- 1 heaped tsp wholegrain mustard
- 2 tbsps extra virgin olive oil
- sea salt & black pepper
Servings:
Instructions
- Brush a griddle pan with a little of the olive oil then place it over a very high heat and let it preheat for about 10 minutes until very hot.Meanwhile wipe the fish steaks with kitchen paper, put on a plate, brush with the remaining olive oil and season on both sides with salt and pepper.
- When the grill pan is ready put in the tuna and cook for 2 minutes on each side.
- Meanwhile make the vinaigrette by placing all the ingredients in a small saucepan and whisking them together over a gentle heat until warm.
- When the tuna is cooked remove to warmed serving plates. Pour over the vinaigrette and serve with new potatoes.
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