Char-grilled Tuna with Warm Coriander and Caper Vinaigrette
Because British domestic grills are so variable in their efficiency, I think a ridged grill pan is a very good investment. It's particularly good for thick tuna steaks and gives those lovely charred stripes that look so attractive.
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This recipe is taken from How to Cook Book Two and The Delia Collection: Fish.
First of all, brush the grill pan with a little of the olive oil, then place it over a very high heat and let it pre-heat till very hot – about 10 minutes.
Meanwhile, wipe the fish steaks with kitchen paper, then place them on a plate, brush them with the remaining olive oil and season both sides with salt and freshly milled black pepper.
When the grill pan is ready, place the tuna steaks on it and give them about 2 minutes on each side.
Meanwhile, make the vinaigrette by placing all the ingredients in a small saucepan and whisking them together over a gentle heat – no actual cooking is needed here; all this needs is to be warm.
When the tuna steaks are ready, remove them to warm serving plates, pour over the vinaigrette and serve with steamed new potatoes.
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This is one of the best combinations of salad ingredients ever invented. Slick restaurants often attempt to do trendy versions with salmon, char-grilled tuna and the like, but the original reigns supreme.
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that makes me think the mills do too.
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