This is a refreshingly straightforward and uplifting recipe for summer evenings, when you have far better things to do than labour in the kitchen – such as sitting outside with a glass of chilled white wine or pottering in the garden.
The lemon pepper – a blend of black and white pepper, onion and lemon zest – is widely available and adds freshness to the dish.
Ideally you’d use a double-sided grill, for example a George Foreman or a suitably large panini grill, although a conventional grill will be more than adequate.
Ingredients
Method
Mix the olive oil, lemon juice and zest, lemon pepper and salt in a bowl.
Rub the marinade into the tuna steaks then cover and refrigerate for 1-2 hours.
Cook on a double-sided grill for a few minutes until you achieve the desired level of doneness. Cooked medium, for example, the tuna will be browned on the outside and remain pink in the middle.
Serve with a fresh green salad and warm crusty bread.
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Many of the fish we sell are the result of bravery, hard work and years of experience.
The journey begins with the crews of fishing boats, who work long hours in often hazardous conditions to bring back their catch.
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Always FRESH, never frozen.
