RecipesLoch Fyne Recipes

Tuna with Mint and Caper Vinaigrette

Tuna with Mint and Caper Vinaigrette

Information

Preparation time: 10 minutes

Cooking time: 10 minutes

Difficulty: Easy

Serves: Two

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Use a heavy, ridged griddle pan and choose thick tuna steaks. Sumac can be found in middle eastern stores or larger supermarkets and has a lemony zing, great with fish.

Shopping List

  • Two tuna steaks weighing about 225g each
  • 1 tbsp olive oil
  • Sea salt and ground black pepper

For the vinaigrette

  • 1 heaped tbsp chopped mint leaves
  • 1 tbsp baby capers, rinsed
  • 1 tbsp white wine vinegar
  • 1 clove garlic, crushed
  • 1 shallot, peeled and finely chopped
  • 1 tsp powdered sumac
  • 2 tbsp extra virgin olive oil
  • Sea salt and ground black pepper

Cooking Instructions

  1. Place the dry griddle pan on a high heat.  Allow to pre-heat for a good 5-7 minutes.
  2. Meanwhile, wipe the fish dry with kitchen paper, brush with olive oil and season on both sides.
  3. Place the tuna steaks in the griddle pan.  Cook for about 3 minutes on each side.
  4. While the tuna is cooking, place all ingredients for the vinaigrette in a small saucepan.  Whisk together and heat until warmed through.
  5. Remove tuna steaks to a warmed plate and spoon over vinaigrette.

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