This week’s recipe comes from Arturo Boada, who was a guest chef at the Royal Garden some years ago. I have simplified the vegetable cooking, reducing it to a simple sauté in the herb mixture (forgive me, Arturo!).
| Ingredients | Serves 2 |
| Tuna steaks 1 cm thick | 2 x 125 gms |
| Balsamic vinegar | 2 tbspns |
| Garlic (minced) | 1 clove |
| Basil, fresh chopped | 1 tbspn |
| Mint, fresh chopped | 1 tbspn |
| Olive oil | 3 tspns |
| Sugar | ¼ tspn |
| Cayenne pepper | 1 pinch |
| Salt and fresh ground pepper to taste | |
| Seasonal Vegetables | 60 gms |
| (capsicum, baby corn, broccoli etc) | |
Cooking Method
In a small bowl combine garlic, vinegar, basil, mint, 2 tspns oil, sugar and the cayenne pepper. Season lightly with salt and black pepper.
Heat a dry cast iron skillet (frying pan) over medium-high heat until very hot. Rub the tuna on both sides with the remaining olive oil and season with salt and pepper. Now grill the tuna on both sides (about one minute per side for medium rare, two minutes per side to cook through).
Remove the tuna and add the vegetables and the combined herbs and sauté quickly in the herb oil.
Place the tuna on plates, add the vegetables and pour the last of the herb grill oil over the top.
