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.
buon appetito….
italian foodies 
Fabulous!! Made the roast chicken with thyme and garlic on Sunday and it was fabulous too!! YUM YUM!!!
Oh my god, how dare you publish that kind of photos – I’m drooling all over my keyboard!
But the recipe sounds easy and delicious. Does it matter that we don’t have a griddle pan?
YUM YUM YUM!
I’m trying this one tonight!
Yum we’ve just eaten the tuna, and it’s the most successful tuna dish we’ve ever done!!! Loving this recipe in NZ.