John Jugum
Chef
Ingredients
- 2 tuna steaks
- 30ml olive oil
- 20ml lemon juice
- salt & cracked pepper
- 150g-200g wild rocket leaves
- 25g pitted green olives
- 15g capers
- 200g crushed tomatoes
- ½ onion diced
- 4 anchovy fillets
- 1 garlic clove diced
- 10ml olive oil
10ml white wine
Instructions
1. Add olive oil and diced onion to the heated pan and sauté for 2-3 minutes.
2. Add anchovy fillets and garlic and stir.
3. Add olives and capers then add white wine and stir.
4. Add freshly chopped parsley and crushed tomatoes.
5. Bring sauce to a boil and remove from the heat.
6. Brush tuna steaks with olive oil and season it on both sides with salt and cracked pepper. On the hot pan sear tuna on each side for just over a minute then remove from the heat and brush it over with lemon juice.
7. Dress wild rocket leaves with remaining olive oil, lemon juice , salt and pepper and serve it with tuna steak and sauce.
Suggestion:
3. You can also choose a variety of other risottos or polenta dishes or simply pan fried baby potatoes, which are a great addition to this dish.
John is a culinary wanderer with a passion for bringing the rich flavours of his Croatian heritage to life through Italian cuisine. Fuelled by a curiosity for the world and its myriad flavours, John set out to explore different cultures and cuisines. From the bustling streets of Europe to the savoury delights of North America…
If you would like to learn more about John, see Expert: John Jugum.
