Simple marinade for tuna steaks done on the barbecue. This suggestion came from a fishmonger in Shirley, a suburb of Southampton, when I was at university. It is so simple and the result is stunning. I have worked in Southampton recently and taken a bus past the fish shop. Like many others it is now closed as people seem to not eat fresh fish from a specialist shop, they use the supermarket if they eat fish at all. If you have a fishmonger locally please support it, you will, more often than not, find an interesting selection of fish and shell fish plus helpful advice from the staff.
(2 persons)
Ingredients:
If you have frozen tuna steaks thaw them out thoroughly. Put the lemon juice and olive oil in a bowl and mix it with a fork. Add the tuna steaks and coat them with the marinade. Cover and leave to soak up the flavours for at least 4 hours, but not longer than overnight, in a cool place or in the fridge.
When the barbecue is good and hot, cook for 3 to 4 minutes on each side. Cooking time depends on thickness of your steaks, try not to over cook them. Experiment with the marinade, add herbs or other flavours if you like. Cooking, and especially al fresco cooking, should be fun and adventurous.
Serve with a fresh salad.
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