Serves 4
INGREDIENTS
4 x 250g Tuna steak
2 x ripe tomatoes
1 x ripe mango (or 2 ripe peaches)
1 x yellow pepper
125ml of good olive oil
Salt and pepper
METHOD
1. Remove steaks from fridge 15 minutes before cooking, Tuna is best served cooked medium as it toughens when overcooked. Taking it out of the fridge in advance means that the centre won’t be cold when you serve it.
2. Cut the Tomatoes into quarters and remove the centre and seeds, you will be left with 8 crescent shapes.
3. Deseed the pepper
4. Stone the Mango/Peaches
5. Cut the Tomatoes, Pepper and Fruit into roughly ½ cm square, don’t worry about the exact sizes.
6. Toss in the Olive oil, season to taste and set aside.
7. Get a frying pan hot adding 25mls of Olive oil, when sizzling put in the 4 steaks.
8. Allow approx 2 minutes each side for medium steaks.
9. Transfer to warm plates and “drizzle” the salsa around the steaks.
10. We had these with some Douglas Hide Potato gratin recently and it was worked very well. Serve with a green salad if the weather’s warm or if you’ve no Potato gratin in the fridge.
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