Wednesday, 2 July 2008

Peppered Tuna stake with Mash and Oriental vegetables.
I really enjoy tuna steaks, firm, meaty and very easy to cook. A very sensible choice for the rushed cook, tune steaks cook well on a griddle or simply fry in a pan with a little oil just searing the outside so that you don't dry the fish out.
For this recipe:
First drop two large, skinned and chopped potatoes into a pan of salted boiling water and cook until soft (12-15 minuted).
Grind pepper corns on to a plate until it is lightly covered, then place the tuna steaks (brushed with a little light olive oil), on to the ground pepper until they are covered also sprinkle over a pinch of ground salt. Place a pan with a little oil in it on a medium high flame and add the steaks when the oil is heated. Cook this way for 2-3 minutes each side until the pink flesh has just disappeared.

Prepare the mash; Drain the potatoes when soft, snip into the pan two spring onions and some salt and pepper. Next add about 25g of butter and a little milk. Mash.
I made a little oriental style dressing to drip over the asparagus that I served with the tuna (you could use broccoli or green beans instead), by stirring together a little soy sauce, oyster sauce and garlic olive oil.
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