This is a dish to exhibit the meatiness and sweet flavours of tuna. In this simple recipe, all the flavours compliment each other perfectly. There are some zingy sweet-sour notes played by the vinegar, lime and sugar.

4tbsp olive oil
4 shallots, finely chopped
1 red pepper and 1 yellow pepper, stem, ribs and seeds removed
1tbsp red wine vinegar
1 firm dark green lime, grated rind (no pith) and 2tsp juice
2tsp sugar
4 firm, ripe tomatoes, peeled, seeded and diced
salt and freshly ground black pepper
4 tuna steaks, weighing about 175g each
about 16 basil leaves, torn up

Heat half the oil in a medium saucepan and soften the shallots in it for 5 minutes. Cut the peppers into 1cm dice, add to the pan and cook gently, covered, for 10 minutes. Add the vinegar, lime rind, lime juice and sugar. Cook a further 5 minutes, uncover and let the liquid evaporate. This should only take 1-2 minutes. Add the tomatoes and cook under the lid for a further 2 minutes. Remove from the heat and season lightly with salt. You can make this ahead up to this point.

Meanwhile, heat the grilling pan to very hot. Brush the steaks with some of the remaining oil, season with salt and pepper, and cook for a couple of minutes each side, depending on how thick they are. This would be sufficient for a thickness of 15mm. Tuna is much better cooked rare, like (beef) steak.

Have the sauce very hot and stir in the basil leaves. Place a tuna steak on each of 4 plates and pour the sauce around, finishing off with the remaining olive oil.

Perfect with salad or steamed greens.

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This entry was posted on Monday, April 29th, 2013 at 2:17 pm and is filed under Eat Well to Live Well. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.