every lidl helps

Marinated tuna* steak with pesto salad

In Recipes on May 6, 2009 at 10:21

tuna

*(or marin8d 2na if you prefer)

After a bank holiday weekend of barbeques and takeaway it was time to get back to some home cooking! We had a couple of tuna steaks sitting in the fridge along with half a jar of pesto and that was the starting point. We don’t often have tuna steak as it’s quite pricey, but it’s worth it once in a while. It turned out to be a simple and very enjoyable supper.

—SD—

Ingredients

Fish:

2 x tuna steaks (£3.50)

two cloves garlic, crushed

2 tbsp soy sauce

2 tbsp water

2 tsp sunflower oil

2 tsp sugar

2 tsp cider vinegar

1 tsp grated ginger

Pesto salad:

Half a jar pesto (£0.50)

Can of black eye beans, drained (£0.50)

7/8 vine cherry tomatoes, halved (£0.45)

Half a red pepper, sliced (£0.35)

Salt and pepper

Also:

Cous cous.

Approx cost: £5.50

—SD—

Method.

***Obviously wash your hands thoroughly before beginning, and if you sneeze into the preparation bowl don’t tell anyone…if an old couple walk in followed by a little kid then what are you doing in a lift when you should be in a kitchen?***

First thing to do was prepare the marinade for the fish. Basically, chop the garlic, grate the ginger, measure everything out into a bowl and mix together. Grab your tuna steaks and plonk them in the bowl, giving them a good rub with the mixture to make sure they are coated with bits of garlic and ginger and the soy-sugar delights. Then leave in the bowl for a good 20-30 mins.

Might as well then press on with the salad, which is basically a combination of the listed ingredients in a bowl. Make sure the beans are well drained, maybe in a sieve or something similar. Easier than trying to drain from the tin when rogue beans may try to escape into the sink and sit stuck in the plughole. Anyway, chuck it all in and stir it up to get everything covered in the pesto. There’ll be plenty there, and we had leftovers for lunch the next day.

Once the fish has been soaking up the flavours for the required time, heat an oiled griddle pan or similar on the hob until it’s super hot, then pan fry the steaks for about 2 minutes each side. You don’t want to overcook it in the middle, and so basically it’s like cooking beef steak. Just do it until the outside is seared ‘n’ sealed and you’re good to go.

While you’re doing that get some cous cous on the go if you want, or something similar. It doesn’t matter too much what you serve up with the tuna, it knows it’s the main event and has enough self-esteem to handle whatever you put with it. Feel free to go wild with your accoutrements.

—SD—

Washing up count: mixing bowl, 2 spoons, griddle pan, salad bowl, fish slice, tongs = 7. n.b. a fish tarnished griddle pan should really count about 10 it was a worthy adversary in the washing up bowl. It now sits defeated on the draining rack, but it put up a good fight!

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