Grilled tuna steak – Brookies Restaurant

 

Ingredients:                                                          

2 tuna steaks around 300g each

Small handful cherry tomatoes, halved

Small handful mangetout

Salt and pepper

Olive oil

 

For the sauce:

1tsp Worcestershire sauce

1tsp whole grain mustard

Salt and pepper

2tsp olive oil

1 clove minced garlic

1 shallot

½ fish stock

1tsp cornflour

Dash of brandy

 

Method:

Blanch the mangetout in salted boiling water for 1 minute, drain and put mangetout in water with ice. Set aside.

In a small pot, fry the shallot on low heat in olive oil until translucent, add the garlic and cook until fragrant.

Put on high heat add the brandy and cook until alcohol is evaporated.

Add the fish stock while reserving two tablespoons aside, Worcestershire sauce and mustard. Leave to reduce.

Dilute cornflour into the reserved fish stock, add to the sauce and thicken until the desired consistency is achieved. Season with salt and pepper and keep warm.

Brush the tuna steaks with some olive oil. Grill over hot coals until nicely charred on the outside and still bright pink in the middle.

Remove from grill, season with salt and pepper and leave to rest for 2 minutes.

In a sauté pan on medium to high heat warm olive oil, drain and pat dry mangetout. Add to pan and toss until lightly coloured, add cherry tomatoes and season with salt and pepper.

 

Plating:

Cut both tuna steaks in half diagonally. Place some of the mangetout with cherry tomatoes in the middle of the plate. Set the tuna steak overlapping each other and drizzle with the mustard sauce.

 

Serves: 2

Chef: Moira Debrincat

Restaurant address: 1/2 Wied Sara, Victoria, Gozo

Phone: +356 21550924

Website: www.brookiesgozo.com