recipe comes from John Benson-Smith.
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 countrys 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
4 x 100g tuna steaks
75ml vegetable oil
4 tbsp black peppercorns, roughly crushed
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
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
4 courgettes, julienned lengthways into very
thin strips (or coarsely grated)
Juice of 2 lemons
6 tbsp olive oil
Pinch of caster sugar
200ml vegetable (or ground nut) oil
3 lemons, pared zest only
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 tuna steaks in a shallow dish and pour over
the oil. Cover and leave in the fridge until
the new potatoes and then combine with the remaining
ingredients. Cover and chill until required.
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).
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.
Place a mound of potato and orange salad in
the centre of each plate.
the courgette spaghetti out of the marinade
and pile a large handful onto the tuna.
the lemon oil around.
potato salad can be prepared up to 12 hours in
advance. This allows the flavours to mingle with