Tuna with peas, almond and mint

November 4, 2017

This article was written for Annabel & Grace, which is now part of Rest Less.

It’s always handy to have some quick recipes up your sleeve that are guaranteed winners. I think this Tuna with Peas, Almond & Mint is one of those. Works best with thickly cut tuna as it’s imperative to keep it blushing in the middle and beautifully seared on the outsides.

Tuna with peas, almond and mint

Tuna with peas, almond and mintIngredients serves 6

4 tbsp toasted almond slivers
Olive oil, for frying
3 shallots, finely sliced
3 garlic cloves, chopped
2 tbsp white wine vinegar
2 tsp caster sugar
500g frozen peas
6 tuna steaks
3 tbsp chopped fresh mint
Extra virgin olive oil for drizzling

How to prepare
Saute the shallots in three tbsp olive oil until softened and turning golden. Add the garlic and cook for a further minute. Add the vinegar and sugar, stir and set aside.

Cook the peas in boiling water until tender, drain, return to the pan and add the sauteed shallot mixture. Stir to combine and season well. Cover and set aside.

Heat a frying pan (or if you like the chargrilled stripe marks, a griddle) until very hot. Rub olive oil, salt and pepper onto each side of the tuna steaks and cook for around 2 minutes on each side, so they are charred on the outside and meltingly pink on the inside.

Add the almonds and mint to the peas, share between the plates, and top each with a tuna steak. Drizzle with extra virgin olive oil.

 

Like tuna? Click here for a tasty tuna burger recipe

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