The “MIL” is on her annual holiday in Italy for a few weeks so we have to cook our own Sunday lunch, bah humbug!! I love going to her house every Sunday as we have a day off from cooking which is such a treat when you are in the kitchen all week cooking for the masses. We went out to eat a couple of Sundays but gave up after a few very poor meals, why is it so hard to eat well for Sunday lunch?? so we’re back to cooking for ourselves, reluctantly I might add. Last Sunday I picked up some lovely tuna steaks and new potatoes so we had tuna steaks with garlic, oregano with a balsamic reduction served with some sauteed potatoes with onions on the side and it was absolutley delicious, much better than Sunday pub grub! I usually use flat leaf parsley but I found a James Martin recipe which used oregano so I decided to give it a go, I’ll give you his measurements as I don’t measure mine.
what you need:
2 tuna steaks
2 tbsp balsamic vinegar
150ml extra virgin olive oil
2 tbsp oregano/flat leaf parsley chopped
2 garlic cloves thinly sliced
sea salt and black pepper
what to do:
make a marinade with the majority of your olive oil, 1 tbsp balsamic, oregano, garlic, sea salt and black pepper.
pour over your tuna and leave to marinade for about 2-4 hours in the fridge covered with tinfoil.
heat a griddle pan and cook your tuna until medium rare.
to make the balsamic reduction, pour the remaining vinegar into a small saucepan and heat over a low heat until it has reduced by half and is quite syrupy.
serve the tuna with the reduction poured over the top.