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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


    • 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


    1. 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.
    2. Blend together all the ingredients for the herb butter, cover and leave at room temperature until required.
    3. 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.
    4. Serve the tuna steaks topped with a spoonful of the herb butter, which will melt temptingly over the tuna.

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