Tuesday, November 9, 2010

Lemon-garlic tuna steaks

Only about one percent of tuna comes to the market to be sold fresh. The rest goes to the cannery, because canned tuna is America's most popular fish. If you haven't yet tried fresh tuna, you're missing one of the best meals to come from the ocean.The word tuna dates back only to 1880 in print and is attributed as a Spanish American derivation of the English counterpart, tunny. It is derived from the Latin Thunnus, the name of its scientific genus. Tuna has been fished from the warm, temperate parts of the Mediterranean Sea and the Pacific, Atlantic, and Indian Oceans since ancient times. As a member of the mackeral family, tuna naturally has a stronger, more robust flavor than whitefish


4 x 200g tuna steaks
sea salt and cracked black pepper
olive oil, for brushing
100g butter
1 clove garlic, crushed
1½ tablespoons lemon juice
1 tablespoon finely grated lemon rind
200g store-bought artichoke hearts, drained and quartered
4 green onions (scallions), chopped
1 cup flat-leaf parsley leaves


Season the tuna with the salt and pepper. Heat a large non-stick frying pan over high heat. Brush the tuna with the oil and cook for 1−2 minutes each side or until cooked to your liking. Set aside and keep warm.
Reduce the heat to medium and add the butter and melt. Add the garlic and cook for 1−2 minutes. Add the lemon juice and rind, artichoke and green onion and cook for a further 2−3 minutes or until the artichoke is warmed through. Toss the parsley through and serve with the tuna. Serves 4.


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