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Tuna with warm coriander and caper vinaigrette |
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serves 2 |
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2 tuna
steaks weighing about 8 oz (225 g) each For the vinaigrette: 1 heaped
tablespoon roughly chopped fresh coriander leaves
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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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was last updated on
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