Cooking Instructions
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Step 1
In a hot pan add the
Olive Oil (3 Tbsp)
and sweat the
Shallots (2)
until soft.
Step 2
When the shallots are soft add the
Cherry Tomatoes (2 cups)
and
Garlic (1 clove)
. Leave to cook for a few minutes until the tomatoes start to soften and the juice starts to come out.
Step 3
Add the
Tomato Passata (3/4 cup)
,
Capers (3 Tbsp)
,
Black Olives (1/2 cup)
, and season with
Salt (1 tsp)
,
Ground Black Pepper (1/4 tsp)
, and
Crushed Red Pepper Flakes (1 pinch)
. Stir and leave to cook for a minute.
Step 4
Using your spoon open some space within the sauce and add the
Fresh Tuna Steak (4)
. If you're using frozen tuna you can add them from frozen. Add 1 tsp of
Venezuelan Chili Salsa (2 1/2 Tbsp)
over each steak and sprinkle some salt or sea salt. Cover and leave to cook for 4 to 5 minutes.
Step 5
Once 4 or 5 minutes have passed, uncover and turn each steak carefully adding another tsp of Venezuelan Chilli Salsa and salt on each, leave to cook for another 2 minutes covered.
Step 6
After 2 minutes carefully remove each steak and set aside on a plate. Add the
Red Wine (1/4 cup)
and
Fresh Basil (1 1/4 tsp)
to the sauce and stir, leave to cook for 2 to 3 minutes.
Step 7
If you feel the sauce is a bit thick add a splash of
Water (to taste)
and stir. Once the sauce is done taste for seasoning and add the
Lemon (1/2)
and stir. Add the steaks back to the pan cover with some of the sauce and serve!!
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