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Thursday, 30 September 2010

Tuna Steaks In Wine, With Fennel Seed, Sage, Lemon & Wild Caper Sauce

 Its important to have good capers, and good herbs for this. And obviously the fish matters too!

1st step;
Dip the steaks in white wine and a pinch of sage and marinade for 1hr. discard the sage from the marinade after its ready to cook.

2nd step;
5-6 leaves fresh sage chopped,
pinch of fresh parsley chopped,
1 sprig fresh rosemary chopped,
a little salt & plenty black pepper,
juice of 1 lemon,
pinch of red pepper flakes
1/2 cup Wild capers in salt (Dont use vinegar or brined ones, just the ones in dry salt, and de-salt them first in a cup of water, rinsed)
pinch of fennel seeds
pinch of good oregano (throubi)
A little olive oil.

stir all the above (without the capers) well with a fork or in a mortar & pestle. They ll make a coarse salsa.
The capers will be added just before you serve.

-When the Tuna is done marinading & you re ready to eat ;
pad the steaks dry, and keep a little of the marinade.

-Heat a griddle pan til smoking hot.

-Rub a little of the herb salsa on the tuna, and add salt - cook on the very hot griddle pan 1 minute each side or less, and take off the pan & keep warm.
-Turn the heat down and deglaze any juices with the remaining marinade (wine). add the rest of the salsa and the capers, and a drop of water, stir and spoon the sauce on the tuna.

Serve with potatos sliced thin & roasted in lemon and oregano, with sauteed pomodorini & fine beans

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