Seared Tuna with Braised Little Gems and Peas, with Mustard New Potatoes

My cooking time remains seriously limited at the moment, so I am largely confined to old favourites and quick bites. This combo is a new favourite however, we are having it again this evening due to popular demand and thankfully it is very quick to make as well as being delicious.

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RECIPE – Serves 4 

4 tuna steaks, approx 200g each

20g unsalted butter

2 banana shallots, finely sliced

6 little gem lettuce, halved

150ml light vegetable stock

400g petit pois

a small bunch of flat-leaf parsley, chopped

a small bunch of chives, chopped

1 tbsp creme fraiche

For the mustard new potatoes:

500g new potatoes, scrubbed

2 tbsp creme fraiche

1 tsp wholegrain mustard


METHOD

Defrost the tuna steaks if necessary.

If necessary, cut the potatoes so they are all a similar size. Bring the potatoes to the boil in a large pan of salted water, then reduce to a simmer for approximately 20 minutes. Set aside to steam dry in a colander; when cool enough to handle, mix the creme fraiche and mustard with some salt and pepper in a large serving bowl, then toss the warm potatoes through the dressing, set aside.

Fill the bottom of a dish large enough to hold your tuna steaks with dark soy sauce to a depth of 2 millimetres. Crush two garlic cloves into it, stir thoroughly then place the tuna steaks in the soy sauce, turning until it is completely coated. Cover with cling film and chill in a fridge for 30 minutes.

Gently saute the shallots in the butter over a medium-low heat for 5 minutes, until softened but not coloured. Place the lettuce in the pan, cut side down, and cook for a minute, then turn over and cook for a minute more.

Add the stock, cover and simmer gently for around 10 minutes until the lettuce is tender. In the last couple of minutes of cooking, add the petit pois.

Season, add the chopped herbs and creme fraiche and stir thoroughly, set aside while you cook the tuna.

Heat a ridged griddle pan over a high heat. When the griddle pan is very hot, scrape any pieces of garlic and excess soy sauce from the tuna steaks and lay them in the pan. Cook for approximately 1 minute per centimetre thickness on one side, and half that on the other – to make that clear, a 2 cm thick tuna steak would be cooked for 2 minutes on one side, then flipped over and cooked for a further 1 minute. Do not move the tuna while it is cooking, it is likely to stick until it is properly cooked, and you want well-defined char lines where the ridges are. Cooking it this way should ensure the outside is well-sealed and the very middle is still quite rare, the tuna steak will cook on even when it is on your plate.

Serve the tuna on warmed plates and let everyone help themselves to the braised lettuce and mustard potatoes.

Roasted Red Pepper Chana Masala

I seem to have had no time at all to enjoy cooking for the past few weeks, it has been a steady diet of ‘what can I make quickly?’ without the pleasure of actually enjoying the process. Yesterday was no less busy but, starved of inspiration and looking for something satisfying for a 5:2 diet day, I stumbled across this forgotten gem in one of my notebooks.

Please forgive me, but it was stunning. It had all the freshness and vibrancy of the best restaurant dishes, and I put that entirely down to fresh ingredients and the use of appropriate garnishes. I made up a fresh batch of Masala paste for this, and I also used a generous amount of chaat masala sprinkled over the top at the end. Links to my recipes for both are in the ingredients list, please try them, they turn a great dish into a magnificent one, and all for around 400 calories per serving (using rice as an accompaniment adds more)

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RECIPE – Serves 3 

1 tbsp rapeseed oil

3 fat garlic cloves, finely sliced

3 tbsp masala paste

2 tsp nigella seeds

1 400g tin of chopped tomatoes

1 400g tin of chick peas

2 roasted red peppers (good quality from a jar is fine), in bite-size pieces

200g piquante peppers (from a jar)

a small bunch of coriander, stalks finely chopped, leaves picked

the zest and juice of half a lemon

1 tbsp chaat masala


METHOD

Place the oil and garlic in a large, cold pan and cook over a medium heat for a few minutes until the garlic has been gently fried to a light golden brown.

Add the masala paste and nigella seeds and cook out for a minute or two until deeply aromatic, then add the tomatoes, chick peas (including the water from the tin, it acts as a great thickener) and both kinds of peppers. Simmer for twenty minutes until the nigella seeds are soft. Add the chopped coriander stalks.

If you have the time, leave this to sit for a few hours while the flavours get to know each other. Otherwise, just before serving, finely grate the zest of half an lemon over the top, then drizzle the juice over the top. Evenly scatter the chaat masala over everything, then dress with the coriander leaves.

DO NOT STIR! Bring it to the table and lift up each spoonful from underneath to serve, by doing so you will preserve the intensity and integrity of each flavour. It makes a real difference.

Serve alongside plain boiled or steamed Basmati rice, an onion salad and a carrot and ginger salad.

Sliced Roasted Potatoes with Tomato, Oregano and Basil

My kitchen smelt like Italy yesterday evening, as this delicious gratin released its sumptuous aromas into the atmosphere. It reminds me: I must renew the seals on my oven.

I originally found this recipe in Gennaro Contaldo and Antonio Carluccio’s ‘Two Greedy Italians’, made it. loved it, then promptly forgot about it as I got busy cooking other dishes. What an error; this should have been flagged in my notebook as something to enjoy at least once a week.

The flavours are simple, but marry together exceptionally well. The trick here is to use lots of cherry tomatoes, and to ensure that at least half of them have been de-seeded, otherwise it’s just a little too wet. Cooked this way it has a delicious crunchy topping with layers of soft but firm potato and onion waiting for you underneath.

It is perfect alongside seared tuna or salmon, and with a simple salsa it only requires a few good handfuls of rocket to make you smile.

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RECIPE – Serves 4 

100ml olive oil

700g thinly sliced potatoes

approx 2 tsp dried oregano

flaked sea salt and freshly ground black pepper

a large handful of roughly-torn basil leaves

400g red onions, peeled and thinly sliced

600g cherry, or baby-plum tomatoes, halved. Half of them de-seeded

1 tbsp dry vermouth

For the salsa:

1 tsp fennel seeds, lightly crushed

2 tbsp white wine vinegar

1 banana shallot, finely sliced

2 medium tomatoes, de-seeded and diced

a handful of basil leaves, shredded, set aside a couple of small sprigs for garnish

a small handful of pitted black olives, quartered


METHOD

Preheat the oven to 180C/ 160C fan /Gas 4. Slice the potatoes; use a mandolin if you have one, it will make the job much faster and more precise. Otherwise, slice them – very carefully – as thinly as you can. Also prepare the tomatoes and onion.

In a large, oven-proof dish, drizzle 3 tbsp of the olive oil over the base and then place a thin layer of sliced potato. Sprinkle 1/3 of the oregano over the top and season lightly.  Scatter a thin layer of basil leaves, then a single layer of sliced onion followed by a mixture of tomatoes, some de-seeded and some with seeds in. Drizzle with a little more oil, then repeat the layers twice more: potato; oregano; a little seasoning; basil; onion, then tomatoes. Drizzle with a little oil to finish, with the vermouth.

Cover with foil and bake in the middle of the oven for 45 minutes, then remove the foil and gently loosen the bottom layer of potatoes. Put back into the oven, uncovered, for a further 25-30 minutes.

Meanwhile, make the salsa: combine the lightly crushed fennel seeds, shallot and vinegar in a bowl and set aside while you de-seed and chop the tomatoes; then add the tomatoes, basil and olives. Combine well, season lightly and set aside for now.

Allow the potatoes to rest while you cook your fish, then serve on warmed plates with the salsa and a simple rocket salad.