If Tuna isn’t your thing you might think again after trying this. The Trick is to Marinade the Tuna for 30min – 2 hours.
Serves 4
2 Tbsp (30 ml) olive oil
1 c (250 ml) Clover Krush tropical juice
1 garlic clove, crushed
1 t (5 ml) dried chilli flakes
½ t (3 ml) mixed peppercorns, crushed
¼ c (60 ml) finely chopped flat-leaf parsley
4 x 200 g tuna fillets
Warm Mediterranean Vegetables
1 Tbsp (15 ml) olive oil
600 g Mediterranean-style vegetables, cubed
1 t (5 ml) chopped rosemary leaves
salt and freshly ground black pepper
150 g cherry tomatoes
100 g black olives, pitted
2 Tbsp (30 ml) Clover Springbok butter
1 Tbsp (15 ml) red wine vinegar
To serve
basil pesto
fresh basil leaves, for garnish
Marinated tuna: Whisk the olive oil, juice, garlic, dried chilli flakes, crushed peppercorns and parsley together. Lay the tuna fillets in a single layer in a dish and pour the marinade over the top. Cover and chill for 30 minutes. When ready to cook, remove the fillets from the marinade and use paper towel to pat dry the skin side of the tuna fillets. Sear the tuna on a hot flat top or in a frying pan on the stove, skin side down, for 2-3 minutes. Turn the tuna over and cook for 3-5 minutes, or until done according to your liking. Spoon some pesto over the seared tuna and garnish with basil leaves. Serve with the Warm Mediterranean vegetables.
Warm mediterranean vegetables: Toss the olive oil, Mediterranean-style vegetables and rosemary together and season with salt and pepper.
