Helen RandellHerb crusted Tuna Steaks
June 20th 2009 18:40
I was thinking about Lara's comment the other day about how lucky I am to have fresh produce available from friends and family. It's certainly true - I came home the other day to find fresh tuna steaks in the fridge, courtesy of a friend who had been on a fishing charter the day before.
Working on a request from the boy, we pulled together a Jamie Oliver recipe which featured a crust of fresh coriander and basil. If you don't like coriander, substitute for flat-leaf parsley.
1 small dried red chilli
1 tablespoon coriander seeds
1/2 clove of garlic
good handful basil leaves, finely chopped
good handful coriander leaves, finely chopped
juice of 1 lemon
4 tuna steaks, about 2cm thick
In a pestle and mortar, grind together the chilli, coriander seeds and garlic. Add herbs and lemon juice to taste, with salt and pepper if you wish. Mix together.
Lie tuna steaks on a plate and rub with mixture on both sides.
Heat a grill pan until very hot and rub with a little oil. Cook tuna steaks for approx 60 seconds on each side.
Serve with fresh salad and roasted sweet potato.
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