Marinated Tuna Steaks

This recipe is ideal for Tuna or swordfish steaks, but salmon steaks or fillets work well too.

I have two Marinades; the first using Rosemary gives a somewhat “lighter” flavour and is ideal if the fish is to be eaten cold.

The second gives a fuller (but by no means overwhelming) flavours to the fish.

Ingredients

Marinade One

2tbsp Waitrose Olive Oil
1tbsp lemon juice or Lime Juice *

2tsp Rosemary chopped

Salt and freshly ground black pepper

Up to 6 Tuna/Swordfish steaks, about 2cm thick

Marinade Two

2tbsp Waitrose Olive Oil
1tbsp lemon juice or Lime Juice *
1tbsp sun-dried tomato purée, or plain tomato purée
1 plump garlic clove, crushed
Salt and freshly ground black pepper
Up to 6 Tuna/Swordfish steaks, about 2cm thick

Instructions

The methods for both Marinades are the same:

Whisk together all the ingredients in a shallow, non-metallic dish. Place the tuna steaks in a shallow dish, pour in the marinade, turning to coat well, then cover and refrigerate for at least 1 hour, longer if possible**, turning from time to time. For all the flavours to be absorbed before cooking.

Cooking

Remove the tuna from the marinade, removing any bits of garlic, or rosemary as these may become rather bitter during cooking.

The fish can be cooked by barbecuing over a medium to high heat, or under a hot grill, brushing occasionally with the oil from the marinade but not the bits, for 4-5 minutes on

each side, or until just cooked through.

Don't be tempted to overcook the fish or it will become dry and quite horrid.

There may be some smoke during grilling, “DON’T PANIC”.

This is good served with a mixed green salad and new or sautés potatoes.

Notes:

I often serve the Tuna/Swordfish with roasted Red peppers.

*I prefer lime to lemon juice, as I feel the lime flavour dominates less that the lemon but it is personal choice.

** I marinate for 4-5 hours. Well the fish that is!!

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