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This is one of my favourite summer dishes for its zesty and fresh flavours. It could be prepared in advance so it is also a good option for saving cooking time at a dinner with guests. I love it served with potato purée and steamed vegetables, which complement very nicely the acidity of the marinade. Perfect also for a diabetic and low-gi diet.

Ingredients for four people:

• 4 fresh tuna steaks of around 200g each
• 4 spoons of extra virgin olive oil
• 2 spoons of balsamic vinegar
• grated peel and squeezed juice of 1 lemon
• fennel seeds
• fresh tarragon or dill leaves
• salt and pepper

Preparation:

1. At least one hour before serving, prepare a marinade with the oil, balsamic vinegar, the grated peel and the lemon juice, tarragon leaves, fennel seeds, salt and pepper in a flat container. Pour over the tuna steaks and turn them to make sure all pieces are well coated. Cover with plastic wrap and refrigerate until it is time to cook.
2. Spray a clean grill or grilling container with non-stick cooking spray.
3. Drain the excess of the marinade and grill over the tuna steaks for about four minutes for each side or until nicely charred on the outside and still a bit pink in the middle.
4. Place the steaks on individual serving dishes and pour the marinade on the grilled tuna.
5. Serve with steamed vegetables, boiled potatoes or purée, steamed rice or a salad.

My favourite recipes

Traditional cooking

Food & cooking

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