As our readers will be aware, it has been a rather traumatic week for my countrymen.  Out of Europe (the EU) by surprise result of a referendum vote last Thursday and then, England were knocked out of the European Cup (the football / soccer) this Tuesday by Iceland!

My motto is, when all else fails, cook one’s way out of the blues. So, I decided I’d prepare one of my all time favorite recipes for my family this evening, which I have been serving guests at dinner parties for several years to acclaim. Namely, mouth watering tuna in a Thai style dressing

Ingredients raw fresh tuna etc

This fabulous dish is based on an early Jamie Oliver recipe, which I have modified over the years. In my view, it is simply one of the best ways to cook a fresh Tuna Steak, retaining the raw meatiness of the fish but adding a subtle Asian flavor, fragrant herbs and a chili citrus bite

It is really easy to make, with preparation time taking no more than 15 minutes and cooking in a matter of seconds. Best of all, it is guaranteed to wow whoever you make it for, I promise

Ingredients (serves 4)

• 1.5 lbs Tuna Steak (tip: make sure the tuna is very fresh because this fish will be cooked RARE)
• 1 garlic clove
• 1 tbsp of coriander seeds
• 1/4 tsp of chili flakes
• A large handful of fresh basil
• A large handful of fresh coriander / cilantro
• Juice of 2-3 limes depending on size
• 1/2 tsp sea salt flakes (I used Maldon Sea Salt)
• 1/4 tsp of fresh ground black pepper

Into the pestle for the coriander seeds and chili flakes!

Method

• Peel and finely chop the garlic clove
• Roughly chop the basil and the coriander / cilantro
• Crush the coriander seed and chili flakes with a mortar and pestle
• Add all the ingredients plus the lime juice, salt and pepper to a large bowl and mix to form a marinade
• Depending on the size of the tuna steaks, you may need to slice them to 1/4 inch in thickness then mix them into the fragrant marinade making sure they are covered with the herbs and juices
  

  Into the Marinade for the Tuna

• Place in the fridge for at least an hour to enable the flavors to enhance the fish
• Heat up a cast iron rubbed with a dash of olive oil until it begins to smoke, place the tuna steaks on the griddle searing each side for between 15-20 seconds, until the surface becomes marked and lightly browned but the flesh inside retains it’s deep red color (it is a crime to allow fresh tuna to overcook and become rubbery in my humble opinion!)
• Place the steaks on a plate rubbing over the remaining marinade and serve immediately

Tuna searing on the Iron Griddle

Absolutely delicious eaten with a Summery Rosé wine, simple fries and a green salad.

I feel better already!