Griddled Tuna Steak with Roasted Med Veg and Sweetcorn.

This Griddled Tuna Steak Dish is there to speak about summertime when we wish to be by the sea at a table outside a café watching the world going by, the waves licking the sand, the seaguls singing about the oceans and seas they travelled trough and back, the fishermen in their boats feeding them, and you enjoying a glass of White Wine or a Cocktail or a refreshing Lime Juice with Mint and Ice cubes. Simple to do this is a Tuna Steak which is speaking about the Med.

Putting it all Together

Timing

Preptime: 10 to 15 minutes
Cooktime: 20 to 30 minutes.
Servings: 2 portions

Ingredients

Tuna Steaks, 2.

Sweet Bell Peppers 3, 1 Red, 1 Romesco (the Pointed ones) red as well, and 1 yellow Sweet Bell Pepper, desseeded and chopped in chunks.

Olive Oil.

Seasoning:Sea Salt and Black Pepper.

Lime, 1.

Lemon, 1.

Sweetcorn, 400g tin, drained.

Avocado, 1, peeled, stone remove and cut in chunks.

Courgette, 1, sliced but not thinly.

Garlic Cloves, 2, peeled and sliced, this time thinly.

Red Chilli, 1, deseeded and chopped.

Spinach, 150g.

Tomatoes, 2, quartered.

Capers, 1 tbsp.

Parsley, a bunch, chopped.

Optional: Rosemary Leaves, Lemon Thyme Leaves.

Steps

First pre-heat the oven to gas mark 4. Prepare a deep Baking Tray with a little Olive Oil. Peel and sliced thinly the Garlic cloves, put one in the Baking tray and keep one aside for it be for the Tuna Steaks.

Deal with your Sweet Peppers by deseeding them and chopping them in rough square pieces. Add them to the baking tray. If you have space upon your patio or garden consider keeping the seeds to plant later.

Slice the Courgette in 5mm to 1 cm thick slices, then place in the Baking Tray.

Quarter 2 medium size Tomatoes and add them with the other Veg to go in the oven.

Deseed and slice or chop the Red Chilli if using. Place within the Baking Tray. Then season well. As an option, add some Aromatic Herbs to the Tray like the Leaves of Rosemary and the ones of Lemon Thyme. Put the Baking tray with all the Veg in the Oven to be roasted. The texture needed for the Med Veg is a little al-dente, therefore 20 to 30 minutes should be sufficient to that effect.

Prepare the other Ingredients: the Lemon need to be cut in half, with one half cut in two for presentation. As for the other half keep it aside to used its Juice to avoid the discolaration of the flesh of the Avocado, which is peeled, stoned and cut in rough chunks. Add the Avocado, the Capers, the Spinach in a Salad Bowl with chopped Parsley and pour half of the Lemon Juice over them with some Seasoning and a drizzle of Olive Oil. Set aside.

Put a Griddle Pan upon the stove and star to pre heat it. Prepare your Tuna Steaks by brushing them lightly with Olive Oil on both sides and seasoning well, then place them on the Griddle Pan. The timing depends on the size of the Tuna Steaks, it could take from 6 minutes (3 mins on both sides) to 20 minutes including the resting of the Fish.

Do not move the Tuna Steaks too much whatsoever. It is a stay put on one side for 3 good minutes to have a neat colouration and the griddle markings, then flip the Steak on the other side and do the same. Put the Tuna back then on their first side to achieve the criss cross pattern. Add the other sliced Garlic Cloves and reduce the heat a tad.

Boil a kettle and pour 150 ml of Water in a saucepan. Add a Veg Stock cube and stir well then pour the content of your tin of Sweetcorn in. Leave them on the stove to cook or let us say to boil the Sweetcorn just a little, roughly 5 minutes.

Make the Griddled Tuna Steaks rest. While you prepare the plate with the simple Salad. Then add to the plate your roasted Veg from out of the oven. Place your Tuna Steaks upon them. Drain the Sweetcorn kernels and pour them on the side of the plate by the Tuna. To finish you can garnish with some more chopped Parsley and the Lime and Lemon wedges.

All that is left to do is simply to eat this substantial Lunch or light summery Dinner. Enjoy.

Other recipes