Char Grilled Tuna with Tunisian Tabil
Serves 2 - Prep time 15 mins - Cook time 15 mins
2 sprigs Thyme, leaves picked
2 tbsp olive oil
2 tuna steaks, 150-175g each
Salt and pepper to taste
Lemon wedges to serve
4 tbsp olive oil
1 thick slice of good white bread, cubed
1 tbsp Henry Langdon Tunisian Tabil
1 tin peeled tomatoes, drained, juice reserved
100g almond flakes, toasted
Juice of 1 lemon
Heat the olive oil in a heavy based frying pan and add the bread and the Henry Langdon Tunisian Tabil.
Fry gently until the bread begins to colour, then transfer to a food processor with the drained tomatoes, almond flakes and lemon juice. Process until smooth, adding reserved tomato juice if too dry. Season to taste.
For the tuna, add the thyme leaves to the olive oil and use this oil to coat the tuna steaks on both sides.
Heat a grill or fry pan until very hot, then add the tuna steaks and cook for 3-4 minutes on each side.
Cooking time will vary a little, depending on the thickness of the tuna and personal taste.
To serve, place tuna onto a plate with the sauce beside the fish. Add lemon wedges and a green salad.