Seafood. What can I say? I can't get enough of it. Its just so versatile and rather good for you too I gather. Fish Finger sandwiches or fresh Mackerel from the loch, I will eat the lot! We are lucky that we spent a bit of time in Scotland by the edge of a loch where we catch said mackerel, lobster (technically a crustacean), Brown Trout and plenty of other mollusks. We did try Sea Urchin last year. Not for me.
Capers, too, were not always for me. I see them as one of those things like coffee, olives and jazz that we grow into. Coffee I have definitely ticked, Jazz I don't understand and as for olives - well even the devils work will never make me like them.
Anyway, I digress, but I do like capers now. This is so ridiculously easy, embarrassingly so, but looks fancy.
We eat this with Brussel Sprouts cooked with chorizo. Because they are yummy.
Ingredients. For 2.
2 Tuna Steaks
3 tbsp Olive Oil
1 tbsp Drained Capers
A good splash of Lemon Juice
1 Tomato, chopped an de-seeded
½ tsp Harissa / Chilli Paste
Handful of Chopped Coriander
Method
1. Brush the tuna steaks with olive oil and season well.
2. Put in the your griddle pan - for the nice lines - and cook each side for 3 minutes. Or to your personal liking. A normal pan is also totally fine.
3. You should have just enough time to make the sauce. Add all the ingredients to a pan and warm through. You can't get much easier than that.
4. Put the sauce on the tuna steaks and eat. I am stating the obvious to fill up space!
Comments