dinner > Tuna Steak with Mediterranean Butter

Shopping LIST:

 

2 Tuna Steaks (at room temperature), Olive oil for brushing, Salt and pepper for seasoning. Mixed salad leaves to serve.

 

• For the Mediterranean Butter:

1 garlic clove (crashed using a garlic press), 70g butter, 1 tbsp chopped fresh dill, 2-3 black olives (very finely chopped), 1 anchovy fillet in oil & 1 sun-dried tomato in oil (drained and finely chopped), finely grated rind of ½ lemon, Salt and pepper to taste.

Method:

Begin with the Mediterranean Butter. Prepare it in advance, at least 3 hours before cooking.

 

• In a bowl, beat together the butter, dill, olives, anchovy, sun-dried tomato, lemon rind, and crushed garlic using a garlic press until all the ingredients are well mixed. Season to taste with salt and pepper.

 

• Scrape the butter mixture onto a piece of greaseproof paper and roll it into a short log (about 2-3cm thick). Twist the ends of the paper to create a compact shape. Place it in the fridge and let it chill for at least 3 hours.

 

• Heat a large griddle pan over high heat. Brush the tuna with oil and season with salt and pepper on both sides. Place the tuna steaks in the pan and griddle for 2-3 minutes. Brush the tuna with a little more oil, turn the steak over, and continue cooking for another 2-3 minutes.

 

• Transfer the tuna steaks to plates and top each with a slice of the chilled butter. Serve immediately, accompanied by mixed salad leaves.

"bon appétit"