Tuna with lemon and cilantro
INGREDIENTS
4 x 175g tuna steaks
3 tbsp olive oil
Grated rind and juice of 2 small lemons
1tablespoon chopped cilantro
To serve: Swiss chard or ruby chard
METHOD
1.Place the tuna steaks in one in a large shallow dish and sprinkle with 2 tablespoons of oil, the rind and juice of 1 lemon and the cilantro.
2.Turn to coat both sides and if time permits, marinate for a couple of hours.
3.Heat the remaining oil in a searing pan or large heavy cast iron frying pan and remove from the marinade and be sure to reserve the juices.
4.Cook over a high heat to sear and darken both sides then lower the heat until just cooked through for a total or no more than 10 minutes.
5.Add the marinade to the pan and drizzle over the rind and juice of the second lemon and cook for a further 10 seconds. Serve at once with steamed Swiss or ruby chard
In the event that you cannot find tuna steaks then I suggest that you try using Nile Perch steaks and as for the Swiss chard, spinach will do very nicely.
