Griddled Tuna Steaks with a Tomato Caper and Olive Dressing

A while back I went to a Masterclass with Marco Pierre White and Knorr and Marco cooked a lovely tuna dish.  The very next day I made it myself and have been meaning to post it ever since.  
So very easy to do and not only tastes good but looks good too.


To be honest you want smaller tomatoes that I could get at the time - just because they'd look better.
The recipe uses a chicken stock cube which you might think I've typed in error but Marco used chicken and it worked very well. 


You will need:
2 x 200g tuna steaks
1 Knorr chicken stock cube
a handful of cherry tomatoes - halved
a few green olives - halved
a few black olives - halved
1 tablespoon capers
*Mix together 3 parts of extra virgin olive oil to one part of lemon juice. 


You will also need:
1 teaspoon of extra virgin olive oil and 1 Knorr chicken stock cube made into a paste.
a few fresh herbs to garnish (eg: parsley, coriander, basil)

How to do it:
Make this garnish at least an hour before serving if you can and leave it out of the fridge but covered with cling film.
Get yourself a medium sized bowl and add the olives, capers and cherry tomatoes into a large bowl.
Combine the garnish with a dressing made up of one part lemon to three parts olive oil.

Pre-heat a griddle pan. The secret to grilling at home is to make sure the pan is very hot as the last thing you want is your tuna steak sticking to the pan.

While it heats up, season the tuna steak with a paste made of a tablespoon of olive oil combined with one Knorr stock cube. Massage it into each tuna steak on both sides.

Do not oil the pan just put the steaks on the heated pan. To cook them so they’re still rare in the middle, it will take about two minutes on each side for tuna steaks that are about an inch thick. Take them off the heat to cook the second side, as there will be enough residual heat left in the pan.

Spoon over the garnish, draining off the oil. Sprinkle with fresh herbs and a little olive oil, then season with sea salt.


Serve with buttered new potatoes.

2 comments

  1. Some fine Mediterranean flavours, Jan. Would love to see a pic of the rare tuna inside.

    ReplyDelete
  2. LOoks great Jan! I discovered the other day that we have a Marco Pierre White restaurant in Chester. I will have to check it out! xx

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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A GLUG OF OIL