Thursday, 22 November 2007

Name That Tuna

As much as I love our seasonal British fish, such as the likes of pollock, ling and black bream, whenever I visit my fishmongers I often can't resist a few chunks of Mr Latimer's sushi grade tuna that he always has in.

The reason why tuna goes down so well in my house all comes down to the little one that we feed. Ever since she started on solids, tuna seemed to be a winner every time compared to other fish. Perhaps it is tuna's very own 'un-fishy' like texture. Or perhaps it is because we could put it into so many different dishes without worrying it was going to disintegrate on us. Either way, I offer myself a little conscience free time when I do use it as it is a rare treat.

This is a simple pan-fried piece of tuna loin served on a bed of sautéed potatoes and leeks. Nothing too technical there, and nothing mind blowing, but the roasted pepper sauce is one I turn to quite often for its versatility (it will go with most meats) but mainly for its sheer deliciousness. Make a large batch and freeze it in an ice cube tray. Then for an impressive sauce, instead of turning to a chemical packed ready-sauce, pop one out of the freezer and melt it with a small nob of butter in a pan. This recipe will of course work with most fish.

Tuna Loin with Sautéed Potatoes and Leeks with Roast Pepper Paprika Sauce

Serves 3

4 large seasonal potatoes such as Maris Piper, skinned, cubed and par-boiled.
2 leeks, halved and sliced
2 tbsp olive or rapeseed oil
2 pieces of tuna loin
Salt and pepper

For the sauce
2 red peppers
1 tsp paprika
A pinch of cayenne pepper
1 tbsp red wine vinegar
Salt and pepper

1 - To make the sauce, hold the peppers over your hob flame with a pair of tongs and turn until completely black. Put into a plastic food bag, seal and leave to cool. If you do not have gas, rub the peppers with olive oil and bake in a hot oven until black.
2 - Remove the peppers from the bag, peel and de-seed. Place all of the ingredients into a blender and blitz to a fine purée.
3 - Push through a sieve into a pan and then reduce until thickened. Taste for seasoning. Reserve what you are using for the meal and put the rest into an ice-cube tray.
4 - Heat the butter and oil in a large frying pan. Add the leeks and cook gently until softened and slightly coloured. Remove.
5 - Add the potatoes and cook until crisp and golden. Add the leeks and taste for seasoning.
6 - Season the tuna pieces. Heat a little oil in a frying pan and add the tuna. Cook to your liking.
7 - Serve on top of a bed of potato and leeks with some of the sauce on the side.


Amanda at Little Foodies said...

That pepper sauce does sound good!

Anonymous said...

I made the sauce this weekend and served it with steamed cauliflower and lemon sole. Husband who needs to be persuaded to eat fish approved! Looking forward to using frozen sauce. My ice 'cubes' are actually crosses (courtesy of an ikea tray) which makes the blood red sauce look rather macabre!

David Hall said...

glad the sauce went down well with fish hating hubby anonymous! every little bit helps.


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