Our Recipes
- » Baked Cod with Topping
- » Fresh Tuna Steak
- » Salmon fillets with a white wine and chive sauce
- » Salmon poached in foil with butter and lemon
- » Cod in crisp beer batter
- » Sea Bass with lemon and ginger
- » Grilled sea bass with spring vegetables
- » Fillets of plaice with egg and breadcrumb
- » Parcels of plaice in white wine
- » Stuffed monkfish tail
- » Cream monkfish in soya brown sugar and lime
- » Smoked haddock pie
- » Homemade seafood chowder
- » Trout fillet with toasted almonds
- » Trout Thai style
- » Mussels with garlic and cider sauce
- » Provencal mussels
- » Crunchy - topped haddock
- » Haddock gougons
- » Hake with cider
- » Roast hake with Remoulade
- » Rolled sole with garlic and chive cream
- » Lemon sole with cucumber
- » Char grilled scallops
- » Scallops au gratin
- » Crab cake
- » Crab claws
- » Tempura prawns with tzatzki
- » Open crab sandwich
- » Thai green prawn curry
Fresh Tuna Steak
Ingredients:
- 2 steaks about 6ozs
- 1 tbsp Olive oil
- 1 tbsp Lemon juice
- 1 large clove of garlic crushed
- 1 tbsp chopped fresh rosemary leaves
Method
Put tuna in a shallow dish, drizzle over the oil and lemon and scatter over the garlic and rosemary.
Cover and leave in the fridge for 3mins.
Heat a cast iron ridged grill pan or frying pan until very hot. Cook the tuna on a moderately high heat for 2mins on each side. Do not overcook or it will dry out tuna.
Ps: tuna has a lovely meaty texture that’s even better when marinated.