Tuna Steaks with G’s Tomato Sauce & My Pudding

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You will notice the effort in picture 1 compared to picture 2 😉

I’m lucky to have an Italian man in the house ❤

This tomato sauce can be made in advance and kept for 3 days in the fridge.You can then use it on and with anything really. Chicken, pasta, steak, veg, whatever takes your fancy. Leave out the Chilies if you must. Tuna is expensive so a cheaper option would be cod steaks.

Serves 2

Olive Oil, 2 Tuna steaks, 2 Chili peppers, cube of ginger (3×3 cm) 1 clove garlic, handful coriander, half a lime, 4 tbls soya, 1 teaspoon cumin, pinch of salt, 1 tin toms, 2 tbls tom puree, 1 cup water (babycorns, asparagus or any old vegetable)

preheat oven 150

Roughly chop 1 Chili

Finely chop ginger

Chop coriander

Put the tuna, coriander, ginger, soya, lime juice and Chile in tin foil. Make it into a parcel and marinade for an hour or less if you are in a rush.

Chop garlic and fry in a little olive oil for 2 mins, chop remaining Chile and add with the cumin. Fry gently for 1 minute.

Add tin toms and puree and heat for 15 mins (bit of salt if required)

Put tuna parcels in the oven for 20 minutes

Meanwhile boil corn for 15 mins adding asparagus for the last 4 mins.

Serve with basmati & quinoa or brown rice ( the microwave in 2 minutes stuff)

Got it? if not try my pudding:

6 grapes

3/4 triangles of Toblerone

Small glass of Amaretto

Star rating just moved up to 4*

 

 

 

 

 

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