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Recipe for :

Peppered Tuna Steak with a new Potato and Orange Salad
 

This recipe comes from John Benson-Smith.

The recipe has been supplied by Celebrity Chefs UK, through which John can be booked for TV or other appearances. Celebrity Chefs is a UK based company which is the country’s only agency specialising exclusively in the representation of celebrity chefs. They are able to provide you with a celebrity chef for any event. For further information and to see details of some of the chefs visit the web site <click here>

Ingredients

4 x 100g tuna steaks
75ml vegetable oil
4 tbsp black peppercorns, roughly crushed

Potato and Orange Salad:
800g tiny new potatoes, cleaned and boiled insalted water with mint until tender
1 orange, cut into eighths and then finely sliced (skin on)
1 red onion, peeled and finely diced
1 tbsp fresh coriander, finely chopped
1 tbsp fresh mint, finely chopped
Salt (to taste)
2 - 3 tbsp mayonnaise

Courgette Spaghetti:
4 courgettes, julienned lengthways into very thin strips (or coarsely grated)
Juice of 2 lemons
6 tbsp olive oil
Pinch of caster sugar

Lemon Oil:
200ml vegetable (or ground nut) oil
3 lemons, pared zest only

Method
  • Lemon Oil: Place the pared zest and oil in a heavy based saucepan over a very gentle heat for 2 hours (small bubbles should just be rising in the liquid, enough to infuse the flavours but the lemon zest should not burn or the oil will taste bitter). Cool and then strain to remove the zest.
  • Place the tuna steaks in a shallow dish and pour over the oil. Cover and leave in the fridge until needed.
  • Quarter the new potatoes and then combine with the remaining ingredients. Cover and chill until required.
  • Courgette Spaghetti: Place the courgette strips in a bowl and pour over the lemon juice and olive oil. Add a pinch of sugar. Stir and leave to marinate. (This can be done in advance, although the courgettes begin to soften after 5 - I0 minutes).
  • Place a non-stick frying pan over a high heat. Sprinkle the crushed peppercorns over both sides of the tuna and cook for about 2 minutes on each side.

To Serve:

  • Place a mound of potato and orange salad in the centre of each plate.
  • Sit a tuna steak on top.
  • Lift the courgette spaghetti out of the marinade and pile a large handful onto the tuna.
  • Drizzle the lemon oil around.

Note:

The potato salad can be prepared up to 12 hours in advance. This allows the flavours to mingle with one another.

Serves 4

John Benson-Smith

 
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