TUNA STEAKS:Maggie de Castro
GRILLED TUNA STEAKS:
4 (1-inch-thick) fresh tuna steaks (about 4 pounds)
Kosher salt and freshly ground black pepper
To grill the tuna, get a charcoal or stove-top cast-iron grill very hot. Brush the fish with olive oil, and sprinkle with salt and pepper. Grill each side for only 2 to 2 1/2 minutes. The center should be raw, like sushi, or the tuna will be tough and dry. Allow to rest for 5 to 10 minutes and serve.
TUNA STEAKS WITH CUCUMBER RELISH:
3 tbsp olive oil
4 tuna steaks, about 140g/5oz each
For the relish
2 spring onions, finely chopped
1 medium tomato, finely chopped
½ large red chilli, seeded and finely chopped
1 tbsp olive oil
2 tbsp chopped parsley
1 tbsp lime or lemon juice
Put the oil into a food bag and add the tuna steaks. Rub well together and leave for 30 mins while you make the relish. Peel the cucumber, halve lengthways and scoop out the seeds. Chop the flesh into a small dice. Mix with the rest of the ingredients, seasoning to taste. Set aside. To griddle: heat the pan to hot, then cook the steaks, turning after 2 mins, and cooking for another 2 mins each side depending on the thickness of the steaks. Meaty fish is best served slightly ‘pink’. Remove the steaks from the heat allow to stand for 3-5 mins, then spoon over the relish and serve.