Aycliffe Today’s resident chef Debbie Elizabeth serves up a weekly mouthwatering suggestion specially for our readers…
This week…
Tuna steak with garlic, parsley and lemon zest
Serves 4
Ingredients
250g tuna steaks (x4 about 2cm thick) 1/2tsp dried chilli flakes
4 tbsp extra virgin oil
2 tbsp water
2 lemons (zest & juiced)
1 clove garlic, peeled and finely chopped
1 tbsp fresh oregano, chopped
2 tbsp flat leaf parsley chopped
2 tbsp capers in brine, drained and finely chopped 75g rocket leaves 150g cherry tomatoes, halved
Recipe
Step 1: Preheat griddle pan until smokin hot then reduce heat to medium high.
Step 2: In a medium sized bowl, whisk the oil with water until thick and creamy. Whisk in 2 tbsp of lemon juice with zest, garlic, oregano, capers, chillies and parsley.
Step 3: Lightly brush the tuna steaks with the spicy dressing and cook on the preheated griddle pan two minutes each side.
Step 4: Arrange the rocket leaves and cherry tomatoes on each plate.
Step 5: To serve, slice the tuna thickly and place the pieces, overlapped on top of the rocket Salad and drizzle over the dressing. Perfect with pasta.
