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Tuesday 22 February 2011

Sluttishly Savoury: Spice-Crusted Tuna Steaks

Remember when Jamie Oliver just used to cook delicious meals and didn't faff about trying to save the nation's youth? His new venture, Jamie's Dream School, features Ellen MacArthur as an 'expeditions' teacher. Jamie, lovey, 'expeditions' isn't a subject. Let this tuna steak recipe take you back to those simpler times, when TV chefs were TV chefs and happy to 'bosh' something out while we all cooed over how young they were.

Tuna is one of my favourite things to cook, because you don't need to do very much to it. The herbs and spices in this recipe bring out its freshness, and you end up with the greatest of post-work dinners: something that looks like it's taken ages to prepare but only involves fifteen minutes in the kitchen.

Spice-crusted tuna steaks - serves 2
Recipe adapted from Jamie Oliver's The Naked Chef

You will need:
  • 2 tuna steaks
  • 1/2 tsp chilli flakes
  • 1 tbsp coriander seeds
  • 1 garlic clove
  • Small handful of basil leaves, finely chopped
  • Small handful of coriander leaves, finely chopped
  • 1/2 a lemon

Make it!
  1. In a pestle and mortar, grind the chilli flakes and coriander seeds. Add the garlic and mash into a paste.
  2. Stir in the basil and coriander leaves and squeeze in the lemon juice.
  3. Season the tuna steaks and rub the herb paste over one side.
  4. Add a small amount of oil to a heavy pan and heat over a medium-heat until it's very hot but not smoking. Sear the tuna steaks herb-side down and rub the rest of the herb paste over the top while they're cooking. Cook for about 2-3 minutes per side, or just a minute if you like them rare.
Serve immediately. I always eat them with potato wedges so I can scoop up any rogue spices on the plate, but they'd go well with cous-cous or salad - anything simple that won't overpower their taste.

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