A great recipe from Martha Stewart which should go down very well on a cold winter’s evening. Goes nicely with pasta, rice or some baby new potatoes. CLICK HERE to go to the recipe.
Here is our own slight variation on Martha’s recipe.
Ingredients (2 generous servings)
2.5cm thick tuna steaks (150g per person)
1 onion (chopped)
2 cloves of garlic (finely chopped)
400g small cherry tomatoes (or can of chopped tomatoes, but it’s not as good)
2 sprigs of basil leaves (or dried basil, but it’s not as good)
oil for frying
salt and pepper
rice of your choice
Start by putting the rice on to boil. We prefer wholegrain rice which will take about 25 minutes to cook.
In a saucepan, very gently fry the chopped onions in a little oil for about 5 minutes and then add the chopped garlic and continue to cook very gently for a further 5 minutes. Then add the cherry/chopped tomatoes and continue cooking gently to reduce and thicken the sauce. Add the basil leaves towards the end of the cooking.
Cube the tuna into chunks of about 2 to 2.5 cm. Season well with salt and pepper. Take a large frying pan (or smaller and cook in two batches keeping the first batch warm), heat the oil until it is hot. Cook the tuna for about one and a half minutes on both sides. This will leave the middle slightly pink. Do not overcook.
Once cooked, transfer to warm plates, add the rice alongside and spoon over the tomato sauce.