Abandon all thoughts of tinned tuna – give it to your cat and grab some of this!
Preparation: 10 minutes
Cooking: 15 minutes
- Fresh – not frozen – tuna steaks
- Garlic, parsley, lemon, lime
- Long-grain rice
- Red peppers
- Spring onions
- 1 fresh red chilli, bunch of coriander (optional)
For each person to be served, take one fresh tuna steak and marinade it in a little sea salt, freshly-milled pepper, a little lemon zest, some garlic and parsley.
Meanwhile, boil up enough long-grain rice to serve everyone. About 10 minutes into cooking the rice, start frying the tuna over a low heat in a mixture of butter and olive oil. Don’t worry about the health risks of using butter! You’re never going to live forever anyway, and – fact! – butter tastes much better than margarine!
While the rice is cooking, dice some spring onion and red pepper. Prepare roughly 1 part fresh veg to every 5 parts of rice. Don’t worry about being too specific with measurements, but don’t overdo the veg. You can optionally add a little chopped fresh ginger at this point, for added excitement. Those who like to live dangerously can add chopped deseeded red chillies at their peril!
Arrange the rice on a plate and serve with the tuna steak on top. Garnish with a twist of lime and coriander.