Tag: Tuna

The simplicity and flavour of this summer dish are fantastic. Buy your tuna steaks about 1cm/½ inch thick rather than going for massive inch-thick ones.
That way they cook quickly, giving you a juicy, silky steak that hasnt had a chance to dry out. If you cant get hold of tuna, then shark and swordfish are reasonably good steak-like alternatives.

Tuna is a wonderfully rich, slightly fatty fish. Using grapefruit to sear it gives a really nice contrast of flavours.
It's quick to prepare and it will definitely be a talking point when you have guests round for dinner.
The noodles are a great part of this dish, but can be an optional extra.

This is a really beautiful summer dish that takes hardly any time at all to prepare and of course you can use different kinds of beans, such as black-eyed beans, flageolets, butter beans or even lentils. It's a terrific hot snack or main dish and with the tuna all torn up it makes a great salad.
I like to griddle the tuna for a minute on each side so it has colour on the outside but still remains a little pink in the middle.
A lot of people still want to cook tuna all the way through (which I think is madness!), but you must do it how you like best. It's worth seeing if you prefer it pink in the middle though.

Little bread bowls filled with tasty, cholesterol-friendly foods.

Here the soft interiors of crusty bread rolls are hollowed out to provide a crisp casing for a gently spiced mix of tuna, corn, and kidney beans, and then warmed in the oven.

Serve with a salad of mixed greens and tomatoes.