Fish



Tuna with warm coriander and caper vinaigrette
serves 2
2 tuna steaks weighing about 8 oz (225 g) each 1 tablespoon extra virgin olive oil salt and freshly milled black pepper For the vinaigrette: 1 heaped tablespoon roughly chopped fresh coriander leaves 1 heaped tablespoon salted capers, rinsed and drained grated zest and juice 1 lime 1 tablespoon white wine vinegar 1 clove garlic, peeled and finely chopped 1 shallot, peeled and finely chopped 1 heaped teaspoon wholegrain mustard 2 tablespoons extra virgin olive oil salt and freshly milled black pepper
First of all, brush the grill pan with a little of the olive oil, then place it over a very high heat and let it pre-heat till very hot – about 10 minutes. Meanwhile, wipe the fish steaks with kitchen paper, then place them on a plate, brush them with the remaining olive oil and season both sides with salt and freshly milled black pepper. When the grill pan is ready, place the tuna steaks on it and give them about 2 minutes on each side. Meanwhile, make the vinaigrette by placing all the ingredients in a small saucepan and whisking them together over a gentle heat – no actual cooking is needed here; all this needs is to be warm. When the tuna steaks are ready, remove them to warm serving plates, pour over the vinaigrette and serve with steamed new potatoes.

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