Serves
4Rating
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Loading...| 30ml capers | |
| 15ml cake flour | |
| 15ml butter | |
| 4 tuna steaks, ±180g each | |
| 30ml good olive oil | |
| sea salt and white pepper to taste | |
| 200g black olive tapenade | |
| a handful fresh, tiny wild rocket leaves |
If you have ever wondered about a simple and delicious way to prepare and serve tuna, this is it! The hearty, full flavours are perfect served with a small green salad and buttery chardonnay.
| 1. | Dry the capers well and toss them lightly in the flour with a fork. Heat the butter in a small frying pan and cook the capers until they are crisp. |
| 2. | Rub each side of the tuna steaks with olive oil, sprinkle a little salt and pepper evenly over the fish and fry in a heated pan for about 2 minutes on each side. Slip the pan into a warm oven for a few minutes if you prefer them to be cooked a little more. |
| 3. | Place each tuna steak on a plate, spoon over some tapenade, then sprinkle with the crisp capers and a few rocket leaves. Serve immediately. |
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