Recipes
Tuna with Middle Eastern Vegie Stew
Serves 4
1 red onion, cut into wedges
1-2 garlic cloves, crushed
olive oil
1 medium eggplant, cubed
1 red capsicum, seeded & cubed
1 green capsicum, seeded & cubed
freshly ground salt & pepper
chopped parsley
250 ml fresh tomato puree
harissa or sambel oelek
4 x 170 gm tuna steaks
150 gm soft butter
175 ml plain yoghurt
Saute onion and garlic in some olive oil. Then add eggplant. capsicum, seasoning, a little parsley and tomato puree. Turn heat down, mix in ½ tspn harissa and cook until vegies are just tender, stirring frequently. Check seasoning.
Brush the tuna quite well with oil, season and cook on an heated oiled grill, BBQ, in a pan or even roast in oven. (Treat tuna like the steak of the sea – cook, at the most, to medium, as it will otherwise dry out and become tasteless.)
At the same time, gently mix together butter, yoghurt, a little chopped parsley and ½ tspn harissa.
To serve, place stew on 4 plates, top with a tuna steak, a dollop of butter mix a sprinkling of parsley.