As I quote the resident Tuna aficionado, ”I just love Tuna, and love it more when Tanusree tunes the Tuna in step by step to produce the dinner melody on the plate. Continue reading this post if you would like to know the ingredient engineering.”
Are you looking for a quick-but-impressive main-course dinner idea? Pair these green pea mash with simple chunky Tuna steak and some caramelised onions and cherry tomatoes on the side—no fancy equipment required.
Posh, vibrantly colored, and sans de fuss, this preparation exemplifies perfectly everything the beautographer loves about Tuna. So, during his quick trip to the fishmonger this week, he bought a pair of Tuna steak without even consulting me. I don’t fancy Tuna at all, in fact the only time I have had Tuna is when I made a masala Tuna mash from the John West canned Tuna available at your local supermarkets. They say, so many things you do in life for the people you love. So, here is this fresh fish steak and some fresh vegetables, and you’re ready to create a dinner main-course–worthy plate that’s pretty much foolproof and made mostly from ordinary kitchen staples like frozen peas, olive oil, onions, tomatoes and butter.
We love eating Salmon and some other specific fish (you don’t need any special equipment to do so) because the method is pretty easy on delicate-fleshed Tuna steak, allowing me to create incredible textures. Without the need for a lot of sauce or seasoning, you can build an entire meal around a fish fillet or a steak dressed up only in olive oil and a little salt and pepper. Here, I paired these fork-tender fish pieces with green pea mash—a side that’s at once creamy and bright, thanks to its winning combination with butter. To up its flavor ante with caramelised onion and cherry tomatoes. Plate, then serve immediately for a less complicated but excellent dinner option—one I’ll have to find myself returning to time and again for the beautographer.
This simple side dish lends a gorgeous splash of color and delicious, buttery texture to just about any protein-centered dinner. To prepare it, I simply sautéed the peas in olive oil and then mash and perk them up with butter. Caramelised onions added elegance and depth of flavor, while cherry tomatoes provide a sharp bite and a gorgeous pop of red contrast to the bright, verdant peas. It all adds up to something much tastier than I had imagined, and sophisticated enough to pair with a lightly seasoned steak of Tuna griddled and smeared with home-made ginger-soya sauce, or if you are a meat-eater, unlike me, you may try something as rich as red meat with this recipe.
Preparation Time: 20 minutes Serves: 2
Ingredients I used:
For Tuna Steak:
- 2 Tuna steaks, about 140g/5oz each
- Salt and pepper to season
- 3 teaspoons ginger-soy sauce
For the Green Pea Mash:
200 g Frozen peas (you can use fresh peas, boiled)
Sea Salt to taste
1/4 cup Water
Small chunk of Butter, unsalted
Pinch of Black pepper, ground
1 teaspoon of Extra Virgin Olive Oil
For the Side:
- One large onion, cut vertically
- Handful of cherry tomatoes, cut into halves
- 2 teaspoons lemon juice
- Salt to taste
- 1/2 teaspoons sugar
Lets prepare now
Step one: To charcoal the tuna steak, I used a griddle pan as I don’t have an outdoor charcoal grill. Start with heating the pan on your gas stove to hot, then griddle the steaks, turning after 2 mins, and cooking for another 2 mins each side depending on the thickness of the steaks. Many prefer their meaty fish like Tuna served slightly ‘pink’ but I CAN NOT eat non-vegetarian food raw at all. So, it has to be well-done for me and the beautographer. I left it for 5 minutes in total, you can remove it in 4 minutes if you like the centre pink-ish.
Step two: Remove the steaks from the stove, lay them on a flat tray and put them in a pre-heated oven for another 10 minutes in 140 degree celsius. The reason I put them in a griddle pan was to get the perfect stripes on the steak. If you don’t care much about the look, you can straight away put the steaks in the oven. Remove them from the heat and wait to serve.
Step three: In a pan, take 1 teaspoon olive oil, add frozen peas, salt, and, stirring occassionally, cook over medium-high heat (approximately 2 minutes) until peas become tender.
Step four: Remove from heat, put them in a blender, add a little water and blitz. Add butter to the fine mash. Stir to combine.
HOME-COOK HACK: Don’t have a blender? A fork or back side of a spoon will work great.
Step five: In a pan, take 1 teaspoon of olive oil, add the onion and salt to taste. Add a little sugar to get the perfect caramelised colour on the onion. Once the onions become soften, add cherry tomatoes, lemon juice and black pepper. Stir them for 2 minutes and remove them from the heat. I like my side veggies a little chunky.
Step six: To serve, in a white plate, put the green pea mash creating a hole in the centre. Put the tuna steak inside the hole, add the caramelised onion and cherry tomatoes in one side of the steak. Voila! ( Top tip: Wash it down with a glass of red wine)