July : Tuna with Capers and Lemon
Time has come to enjoy summer dishes! Colourful berries, fresh veggies and salads accompany us throughout sunny July. With those ingredients you can compose light but delicious dishes. How about our ”Tuna with Capers and Lemon“? Sicilian ingredient go so well with this tender tuna steak!
For the fish:
4 tuna steaks (each about 250 g, each has to be at leat 2 fingers thick)
freshly coarse ground black pepper
For the marinade:
4 cloves of garlic
1 sprig each, rosemary and thyme
4 tablespoons olive oil
2 tablespoons olive oil
1 tablespoon salted capers
freshly ground black pepper
Step One :
Pat tuna steaks dry with kitchen paper. Season with salt and pepper and set aside. Peel garlic for the marinade, chop finely and set aside. Wash and shake dry herbs and chop finely. Mix garlic, herbs and oil in a shallow dish and add tuna steaks. Turn over steaks in the marinade.
Step Two :
Leave covered to marinate for one hour in the fridge. Squeeze lemon for the caper-mix and mix the juice with the olive oil. Chop the capers and add to the lemon oil. Season the oil with salt (carefully, the capers are very salty) and pepper. Set aside.
Step Three :
Lift the steaks out of the marinade. Fry them by means of the menu item ”Fish – Sautéing“, thin, choosing ”medium“ and following the instructions. Mind, that tuna has to be fried just a bit, otherwise it turns out solid and dry. Arrange tuna on plates, sprinkle with caper-mix and serve immediately with salad and bread.
In olive oil roasted bread crumbs go well with the steaks. If you like, you can serve the tuna with a lemon-risotto.