Another Way With Tuna

It seems that I've been cooking a lot of tuna lately! I love how versatile it is and how you really can substitute it for a meaty dish. Last week I shared with you a baked tuna, today it's something a bit more simple.

Tuna steaks don't take long to cook, so are perfect for a midweek meal when you want something quick and easy. They cook faster than a regular steak, particularly because you want the middle to still be rare. Just make sure you don't over cook them. You only want half a centimetre at most cooked on each side. Any more than this and the fish will be dry and horrible. If you don't like tuna, or can't get it from your fish shop, you can substitute with any other sort of fish. Preferably use a firm fleshed fish, if you can.

Teamed with a sweet carrot puree and some wilted greens, you have a very colourful dish! I added some chopped roasted beetroot to my greens because I had some left over, but you could also use dried cranberries too. They both add a bit of sweetness to the greens, which can be bitter, depending on which sort you use. The red and green also look lovely, so if the weather isn't particularly warm for Christmas, it could be a good vegie choice!

The carrot puree can be made in advance and then just heated in a saucepan or the microwave when you're ready to eat. It doesn't take very long, but tastes great and looks lovely in a coloured bowl on the table.

There has been much Christmas cheer of late in the eat quaff laugh household, so no wine for us to go with the tuna tonight. If you are looking for a tipple, try a Riesling or unwooded Chardonnay. You want something light and fresh that is still nice and fruity, but not overpowering. Given that the tuna is quite meaty, a wine with a bit of complexity and depth would be perfect. I'm sure you'll be able to find something that matches!

Tuna Steaks With Carrot Puree and Mixed Greens

2 tuna steaks, about 1.5cm thick

Salt and pepper to taste

A drizzle of olive oil

4 carrots

50g Persian feta, marinated in oil

2 Tbs natural yoghurt

A bunch of mixed greens (rainbow chard, silver beet, spinach etc)

Chopped left over roasted beetroot or a handful of dried cranberries, coarsely chopped

For the carrot puree -

Peel and trim the carrots and chop coarsely.

Cook in the microwave or in a saucepan of water on the stove until soft. Drain and cool slightly.

Transfer to a food processor and whiz with the feta, yoghurt and enough of the marinating oil to make a thick consistency. Season to taste.

For the greens -

Wash and coarsely chop your selection of leafy greens. Remove any really thick bits of stalk which might be a bit woody.

Heat a frying pan with a drizzle of the feta oil and cook the greens until they begin to wilt. 

Throw in the beetroot or cranberries to warm through and season to taste.

Add an extra drizzle of the oil to serve, if you like.

For the tuna -

Cover the tuna steaks on both sides with a grinding of salt and a very generous covering of ground black pepper.

Heat  a frying pan over high heat with a good drizzle of olive oil.

Sear the tuna for about a minute on each side. You want about 0.5cm of cooked fish on either side, with the middle nice and pink.

To serve, place a creative blob of the carrot puree on the plate and then the tuna on top. Decoratively place the greens on top of the tuna. Enjoy!