Tuna with Pan-fried Tomatoes Recipe

Tuna steaks served with a fresh, piquant sauce make a wonderful and easy-to-prepare supper dish.

Ingredients:

2
90 ml/ 6 tbsp
30 ml/ 2 tbsp
2
5 ml/1 tsp
4
225 g/ 8 oz
30 ml/ 2 tbsp
4-6

tuna steaks, about 175 g/ 6 oz
olive oil
lemon juice
garlic cloves, chopped
chopped fresh thyme
canned anchovy fillets, drained and finely chopped
plum tomatoes, halved
chopped fresh parsley
black olives, stoned and chopped
ground black pepper
crusty bread, to serve

Method:

1. Place the tuna steaks in a shallow non-metallic dish. Mix 60ml/ 4 tbsp of the oil with the lemon juice, garlic, thyme, anchovies and pepper. Pour this mixture over the tuna and leave to marinate for at least 1 hour.

2. Lift the tuna from the marinade and place on a grill rack. Grill for 4 minutes on each side, or until the tuna feels firm to the touch, basting with some of the marinade. Take care not to overcook.

3. Heat the remaining oil in a frying pan. Add the tomatoes and fry for just 2 minutes on each side.

4. Divide the tomatoes equally between two warmed serving plates and scatter over the chopped parsley and olives. Place the tuna steaks on top of the tomatoes.

5. Add the remaining marinade to the pan juices and warm through. Pour over the tomatoes and tuna steaks and serve at once with crusty bread for mopping up the juices.

Note: If fresh tuna steaks not available, replace them with salmon fillets.

SERVES 2

 

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