14 July 2007

Lemon Thyme Tuna



Feeds: 4
Prep Time: 10 minutes
Cook Time: 30 minutes

Lemon Thyme Tuna

3 Tbs olive oil
1 garlic clove, chopped finely
4 fresh Tuna steaks
A few sprigs of Lemon Thyme
2 Tbs white wine vinegar
salt and pepper

1. Heat the olive oil in a shallow pan
2. Add the chopped garlic and cook for a few minutes
3. Add the tuna and 2 tablespoons of water
4. Season with salt and pepper and add the lemon thyme sprigs.
5. Cover and cook over a very low heat for about 20 minutes.
6. Add the vinegar and cook until it evaporates – serve.

You can try different types of vinegar [sherry, red wine, etc] depending on how punchy you like it. I used lemon thyme because I ran out of lemons [shock horror] and had just been herb shopping.

You really need fresh tuna. Frozen and vacuum packed has too much water and has no taste. These were bought from Borough Market where I was properly fleeced. They tasted great but were terribly expensive. Don’t trust the freckled red head kid at the big fish stall at Borough. He has a tendency to “round up”.

1 comment:

Ron said...

This looks fabulous...however, I feel it needs some catsup for that final "perfect" twinge. I spent some years in Luxemburg and Croatia and most foods there are enhanced by their version of catsup. It's called..pustac...I always thought that was a vile sounding word. Oh well, good to be back in Scotland again.