4x 175g Tuna Steaks
1 Tablespoon Ground Coriander
2 Tablespoons Ground Cumin
2 Tablespoons Grated Fresh Ginger
1kg Onions (sliced)
4 Cloves Garlic (crushed)
100ml Fish Stock (vegetable will do)
Chilli Powder
Salt and Pepper
Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan (with lid/or use a plate another pan)
1 Slotted Spoon
1 Garlic Press
The Good Bit
- Sprinkle some chilli powder over the tuna steaks (only a little) set aside for an hour whilst you get on with the rest of the cooking.
- Heat the cumin, coriander, ginger and a sprinkle of salt and pepper in a dry frying pan for 30 seconds over a low heat before adding a good splash of oil (4-5 tablespoons worth) and cooking for another 30 seconds.
- Now add the onion and garlic, cover and cook for about 45 minutes until the onion is very soft, next add the stock to the pan and then gently place the fish on top of the onions, bring this to the boil and simmer for for about 15 minutes (check that the fish is done by trying to flake it with a fork, if the fish breaks easily it is done, if not cook a little longer)
- Serve the fish onto warmed plates, and turn up the heat on the sauce, reduce until you hardly have any liquid left then serve a dollop of the spiced onion with your fish, enjoy.
