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.
Ingredients
- 1 kg waxy potatoes peeled and cut into wedges
- 400 g tin peeled plum tomatoes
- 8 tbsps extra virgin olive oil
- 2 garlic cloves peeled and thinly sliced
- 2 red onions thinly sliced
- juice of a l;emon
- 1 tsp sugar
- 1/2 tsp dried chilli flakes or to taste
- 4 x 150 g Tuna steaks cut 1.5 cm thick
- a bunch flat leaf parsley chopped
- sea salt and freshly ground black pepper
Servings:
Instructions
- Cook the potatoes in boiling salted water until they are tender but still hold their shape. Drain and place in a bowl then set aside.
- Drain the canned tomatoes and squeeze out all the excess liquid.
- Heat 3 tbsps of the olive oil in a thick bottomed pan. Add the garlic and fry until soft and translucent, then add the onions and cook for just a minute or two until they have wilted.
- Add the drained tomatoes, lemon juice and sugar. Remove from the heat and pour this mixture over the potatoes. Mix with 1 tbsp of the remaining olive oil. Season with sea salt and pepper and stir in the dried chilli.
- To cook the tuna heat a ridged grill pan over a high heat. Rub the tuna steaks with the remaining olive oil and season with salt and pepper. Place on the smoking hot grill pan and sear for one minute on each side, then less them rest off the heat for another minute or so.
- Transfer the tuna to warm plates, scatter over the chopped parsley and drizzle with a little extra olive oil. Serve with the potato salad.
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