Return to listing

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.

 
 

This recipe is taken from How to Cook Book Two and The Delia Collection: Fish.

Method

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.

 

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Perfect!
23 Apr 2014 15:57
Coffee Break Braised Pork Stew
24 Apr 2014 09:08
Food and travel Paros island
03 Feb 2014 19:58
Ingredients Curried Sauce
19 Apr 2014 11:23
Can Anyone Help? Sticking sponges
23 Apr 2014 16:47
Books Kindle
01 Apr 2014 23:34
Equipment Replacement bowl
21 Apr 2014 15:55
Gardening and so is Winter!!
22 Mar 2014 08:28
 
NetObserver
CMS solutions by REDtechnology.com