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Marinated Tuna Steaks with Herb Butter
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Marinated Tuna Steaks with Herb Butter
Tuna is ideal for this recipe, but swordfish steaks and salmon steaks or fillets work well too. A hinged wire basket is useful for turning all six pieces in one go.
Serves: 6
Ingredients
- 2tbsp Waitrose Olive Oil
- 2tbsp lemon juice
- 1tbsp sun-dried tomato purée, or plain tomato purée
- 1 plump garlic clove, crushed
- Salt and freshly ground black pepper
- 6 tuna steaks, about 2cm thick
- For the herb butter
- 125g soft butter
- 1 large ripe tomato, skinned, deseeded and finely chopped
- Half a small red onion, finely chopped
- 40g pitted black olives, sliced into rings
- 2tbsp freshly chopped thyme leaves
- Freshly ground black pepper
Method
- Whisk together the olive oil, lemon juice, tomato purée, garlic and seasoning in a shallow, non-metallic dish large enough to hold the fish. Place the tuna steaks in the marinade, turning to coat well, then cover and refrigerate for about 1 hour for all the flavours to be absorbed before cooking.
- Blend together all the ingredients for the herb butter, cover and leave at room temperature until required.
- Remove the tuna from the marinade and barbecue, brushing occasionally with the marinade, over a medium to high heat for 4-5 minutes on each side, or until just cooked through. Don't be tempted to overcook the fish or it will become dry.
- Serve the tuna steaks topped with a spoonful of the herb butter, which will melt temptingly over the tuna.
Comments
This recipe was first published in Tue Jun 01 01:00:00 BST 1999.
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