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Tangy tuna with plum tomatoes
Time required:2h 30 minServings:For 4 servingsSpecial Tools:Large, non-metallic bowl, baking tray, heavy grill pan - preferably ridged
4 thick tuna steaks, about 175 g each
one red chilli, finely chopped
zest and juice of one lemon
120 ml olive oil
25 g fresh basil, chopped
25 g fresh coriander, chopped
6 plum tomatoes
salt and freshly ground black pepper to season
Mix together the chilli, lemon zest and juice, 100 ml of the oil, half the basil and half the coriander plus black pepper in a non-metallic bowl. Put the tuna steaks in the bowl and cover them with the mix. Leave for about 2 hours, stir gently once but do not break the steaks. Lightly oil a baking tray, halve the tomatoes and put them on the tray, pour over nearly all the remaining oil, roast in oven, 220ºC, gas mark 7, for 30 minutes until soft and slightly caramelised. Lightly oil the grill pan and place it under a high heat until oil is hot but not smoking, remove the tuna from the marinade, season it with a little salt and some ground black pepper and cook it in the pan for 2 to 3 minutes each side. Combine the roasted tomatoes and the marinade in a saucepan and bring slowly to the boil, remove from heat and stir in the remaining basil and coriander. Serve the tomatoes with the tuna steaks.

Fish is an important part of a balanced, healthy diet. This is a tasty dish which with a green salad would make a light lunch. Serve with boiled potatoes and/or other seasonal vegetables for a more substantial meal.
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