Tuna with Herb Grilled Vegetables


This week’s recipe comes from Arturo Boada, who was a guest chef at the Royal Garden some years ago. I have simplified the vegetable cooking, reducing it to a simple sauté in the herb mixture (forgive me, Arturo!).

Ingredients Serves 2
Tuna steaks 1 cm thick 2 x 125 gms
Balsamic vinegar 2 tbspns
Garlic (minced) 1 clove
Basil, fresh chopped 1 tbspn
Mint, fresh chopped 1 tbspn
Olive oil 3 tspns
Sugar ¼ tspn
Cayenne pepper 1 pinch
Salt and fresh ground pepper to taste
Seasonal Vegetables 60 gms
(capsicum, baby corn, broccoli etc)

Cooking Method

In a small bowl combine garlic, vinegar, basil, mint, 2 tspns oil, sugar and the cayenne pepper.  Season lightly with salt and black pepper.

Heat a dry cast iron skillet (frying pan) over medium-high heat until very hot.  Rub the tuna on both sides with the remaining olive oil and season with salt and pepper.  Now grill the tuna on both sides (about one minute per side for medium rare, two minutes per side to cook through).

Remove the tuna and add the vegetables and the combined herbs and sauté quickly in the herb oil.

Place the tuna on plates, add the vegetables and pour the last of the herb grill oil over the top.