A fresh main course of griddled tuna, perfect for a summer evening.
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4 portions of tuna steak cut about 2 - 2.5 cm thick, weighing around 175 - 200g (6-7oz) each
A little extra virgin olive oil
Salt and pepper
Lemon wedges, to serve
For the sauce:
tsp coriander seeds, lightly crushed
½ tsp black peppercorns, lightly crushed
75ml (2 ½ fl oz) extra virgin olive oil
2 teaspoons good red wine vinegar or sherry vinegar
2 tomatoes, skinned, deseeded, and finely diced
For the gremolata
2 tablespoons chopped parsley
Grated zest of 1 lemon
1 garlic clove, chopped
1. Begin by seasoning the tuna steaks with salt and pepper. Set aside. To make the sauce, put the coriander seeds and peppercorns into a small heavy-based saucepan set over a moderate heat and dry fry until they give off a tantalizing aroma. Now reduce the heat and the olive oil. Heat for a few seconds, then stir in the vinegar. Draw off the heat and set aside while you prepare the rest of the dish.
2. Mix the ingredients for the gremolata on a board and chop them together until they are very finely chopped. Put into a small bowl, cover and set aside until needed.
3. To griddle the steaks, put a griddle pan over a high heat and leave for about 4 minutes. Brush the tuna steaks lightly with olive oil and lay them on the griddle pan. Cook for 1 ½ - 2 minutes on each side
4. As they cook, stir the tomato dice into the sauce vierge and warm through if you wish (but do not let it boil). Lay the tuna on plates, spoon a little of the sauce vierge around and over them, then sprinkle with gremolata and serve with wedges of lemon.