A more unusual, but delicious, recipe for fresh tuna steaks – tasty with a summer salad
Serves 2
Ingredients
- 6 Salted anchovy fillets
- a chunk of 1 – 2 day old bread
- 1 level tablespoon wild dried oregano (on the branch if possible)
- 2 fresh tuna steaks
- a few tablespoons plain flour
- 1 egg beaten
- vegetable oil for frying
- 1 lemon
Method
- Put the anchovy fillets, bread and oregano into the food processor and whiz until you have fine crumbs.
- Dip the fresh tuna into first the flour, then the egg and lastly the breadcrumb mixture.
- Pour some vegetable oil into a hot, heavy- based frying pan; give it a few minutes to get to a good hot temperature.
- Carefully lay the tuna into the pan and fry gently for 3 – 4 minutes either side, until the crumb is a nice crisp golden brown. Finish with a good squeeze of lemon before putting on serving plates.
- A Caprese salad with ripe tomatoes and mozzarella is a perfect accompaniment, as is a bowl of haricot beans dressed with olive oil, garlic, sea salt and parsley.
