4x175g Tuna Steak (skinned)
1 Red Onion (finely chopped)
2 Cloves Garlic (Crushed)
1 Sprig Fresh Rosemary
1x125g Jar Sun-dried Tomatoes in Oil
75ml Red Wine
1 Tablespoon Capers
75g Olives (black preferably)
Handful of Fresh Parsley (chopped)
75g Flour
1 Lemon (cut into wedges to garnish)
Salt and Pepper
Olive Oil
Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Mixing Bowl
1 Large Frying Pan
1 Sauce Pan
The Good Bit
- Heat a splash of oil in the sauce pan and cook the onion, garlic and rosemary over a low heat for about 5 minutes, Whilst that is cooking put your flour in the mixing bowl and season well, drop your tuna steaks into the flour and coat evenly all over.
- Next fry the steaks for 4-5 minutes on each side ensuring it is nice golden colour all over then remove from the pan and keep warm in an oven (only has to be a low heat we don't want to cook the fish any more)
- Now add the tomatoes to the onion pan, turn up the heat to high and add the wine, capers, parsley and olives, season to taste and them simmer for 2 minutes, serve the tuna with the sauce poured over and decorated with a lemon wedge.
