CategoryFish dinnersDifficultyIntermediate
Yields1 Serving Prep Time8 minsCook Time20 minsTotal Time30 mins
2 tbsp olive oil 2 fresh tuna steaks 1 medium onion finely chopped 1 clove garlic crushed 1 medium red pepper, de-seeded and chopped 200 g canned chopped tomatoes 1 tbsp sundried tomato paste A little fish or vegetable stock Juice of 1⁄4 lemon 1 bay leaf Few small closed cap mushrooms sliced Sea salt and black pepper
1Heat the oil in a non-stick frying pan and when very hot, sear the tuna steaks on both sides (no more than 1 min a side). Remove the steaks to a covered plate. Turn the heat down and add the onion and garlic to the pan with the red pepper and fry over a medium heat, stirring frequently until soft and the onions are just turning golden about 7-8 mins.
2Now add the rest of the ingredients, stir well and simmer for 20 mins. If it looks
a little dry, add a little more stock and stir well. Put the tuna steaks back into the centre of the pan and simmer for a further few minutes until the tuna is just cooked.
3Garnish with chopped black stoned olives and/or flat-leaved parsley if you like.
Heat the oil in a non-stick frying pan and when very hot, sear the tuna steaks on both sides (no more than 1 min a side). Remove the steaks to a covered plate. Turn the heat down and add the onion and garlic to the pan with the red pepper and fry over a medium heat, stirring frequently until soft and the onions are just turning golden about 7-8 mins.
Now add the rest of the ingredients, stir well and simmer for 20 mins. If it looks
a little dry, add a little more stock and stir well. Put the tuna steaks back into the centre of the pan and simmer for a further few minutes until the tuna is just cooked.
Garnish with chopped black stoned olives and/or flat-leaved parsley if you like.
Ingredients
Directions
Heat the oil in a non-stick frying pan and when very hot, sear the tuna steaks on both sides (no more than 1 min a side). Remove the steaks to a covered plate. Turn the heat down and add the onion and garlic to the pan with the red pepper and fry over a medium heat, stirring frequently until soft and the onions are just turning golden about 7-8 mins.
Now add the rest of the ingredients, stir well and simmer for 20 mins. If it looks
a little dry, add a little more stock and stir well. Put the tuna steaks back into the centre of the pan and simmer for a further few minutes until the tuna is just cooked.
Garnish with chopped black stoned olives and/or flat-leaved parsley if you like.