This quick, simple dish showcases meaty Tuna with a walnut sauce based on tarator, a Middle Eastern sauce often served with fish in Lebanon and Syria. Freshness is the key and Californian walnuts work best for this moreish sauce.
INGREDIENTS:
4 x 180g sashimi-grade Tuna steaks (see notes)
Sea salt and freshly ground black pepper, to taste
⅓ cup extra virgin olive oil
100g wild or baby rocket, washed and dried
1 lemon, quartered
Walnut Sauce
100g shelled walnuts
1 clove garlic, finely chopped
1 slice stale white bread, soaked in water
1 tablespoon white wine vinegar
3 teaspoons lemon juice
⅓ cup extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste
METHOD:
Make Walnut Sauce: Place the walnuts and garlic in a food processor. Squeeze the water out of the bread and add to the walnuts. Pulse until walnuts are finely chopped. Add vinegar, lemon juice, oil, salt and pepper and pulse to combine. Chill until ready to serve.
Heat a barbecue or char-grill plate.
Brush the steaks with some of the olive oil and sprinkle with salt and pepper. Cook the steaks for 3 minutes on one side, then turn and cook the other side for 1 minute, so that they are still pink in the centre, or until cooked to your liking. Rest fish in a warm place for a few minutes before serving.
Meanwhile, arrange rocket leaves on plates, drizzle with remaining olive oil.
Place a steak on top and spoon walnut sauce over each steak. Serve with a lemon wedge.
NOTES:
Remove the fish from the fridge 20-30 minutes before you cook it, to allow it to come to room temperature, this is particularly important if it is being served rare in the centre. Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle before cooking.
ALTERNATIVE SPECIES:
Albacore, Atlantic Salmon, Bonito, Mackerel, Striped Marlin, Swordfish.