This recipe sounds much, much fancier and more difficult that it actually is. I was feeling VERY adventurous when I decided to buy 2 tuna steaks instead of the standard salmon fillets. Only about 5 minutes later did it occur to me ‘I don’t know how to cook tuna steaks, shit’.
A lot of googling later and I discovered that it’s actually well easy. Like, incredibly easy. The meaty tuna is so delicate that it needs the bare minimum doing to it and after a quick fry, it’s done. A healthy version of beef steak if you’re not a big meat eater.
The roasted veggies were taken from the Roasted Squash Lasagne that I cooked the other week (I had half a squash left and thought ‘meh, why not’).
YOU WILL NEED:
2 Tuna Steaks – do not buy measly skinny ones, they need to be at least an inch thick or your fish will over cook and dinner will be ruined. I am not exaggerating.
a sprinkle of ground coriander although, to be fair, this isn’t vital
half a butternut squash
1 red onion
dried sage and thyme
any other veggies you have to fancy roasting.
Chop up your veggies and bung them in a roasting tin with a good shake of thyme, sage, ground pepper and a good slug of olive oil.
Your vegetables will roast in a 200ºC oven in around 45minutes. Give them a wriggle around every now and then so they get coated in the herby goodness and some of them crisp up. Yuuuuuum.
When your veggies are practically done, fire up your hob and heat up a dry griddle pan until it’s scorching hot.
Give your tuna steaks a shake of ground coriander, a twist of black pepper, a pinch of salt and a small glug of oil.
When your pan is roasting, carefully put your tuna in and push it down a bit into the cracks in the pan so it cooks evenly.
2-3 minutes on each side will do nicely! They should be nice and pink in the middle, like a beef steak. If you overcook it then it’ll go very tough – not nice.
Leave your steaks on a plate to rest until you dish up your veggies.
Squeeze some lemon juice over the fish, and serve.
EASY PEASY LEMON SQUEASY! (and super healthy too).