Marinated Tuna Steak with Mediterranean Vegetables

Light and fresh for the summer and perfect for the BBQ this recipe has great flavour from the Balti paste. I like my tuna a little pink so that it doesn’t dry out but cook a little longer if you want it cooked through.

Serves: 4 people
Preparation time: 2hours 20 minutes
Cooking Time: 20 mins
Difficulty: Moderate

Spiciness

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This recipe features

Ingredients

For The Marinated Tuna

4 Tuna Steaks (120g Each)

140g Patak’s Balti Paste

For The Mediterranean Vegetables

1 Whole Fennel (Top and Tail Trimmed, core removed and thinly sliced)

1 Medium Onion (Thinly sliced)

30g Vegetable Oil

½ Red Pepper (Deseeded and sliced)

½ Green Pepper (Deseeded and sliced

2 Medium Potatoes (Peeled and Diced)

2 Cloves Garlic (Finely chopped)

100g Patak’s Balti Paste

40g Sugar

1 Tin Chopped Tomatoes

150g Cherry tomatoes

200g Chicken Stock

Salt

Cracked Black Pepper

Handful of Freshly Chopped Coriander

4 Basil Leaves

Methods

Marinated Tuna

Marinade the tuna in Patak’s Balti paste, cover and leave in the refrigerator for at least 2 hours (overnight is better)

Mediterranean Vegetables

Parboil the potatoes for 10 minutes. Drain and set aside.

Whilst the potatoes are cooking, place the vegetable oil, onions, fennel, peppers and garlic in a frying pan and fry over a low heat for 5 minutes until everything is softened. Add the paste and sugar and continue to fry over a low heat for a further 3 minutes.

Add the chicken stock, chopped tomatoes and par-boiled potatoes and cook with a lid on over a medium heat until the potatoes are soft (around 10-15 minutes).

To Cook the Tuna

Place the Tuna steaks on a very hot griddle or barbecue and sear for 2-3 minutes, turn the tuna steaks over and sear for a further 2-3 minutes.

Serve the tuna over the ragout and garnish with deep fried basil leaves.

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