LIZ KOLBECK, WRITER AND COOK
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Pepper Crusted Tuna Steak & lemon butter sauce

3/6/2021

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Picture
Delicious warmth from the pepper, light tang from the lemon, rich juices from the butter - perfect with chips and a green veg
Pepper Crusted Tuna Steak & Lemon Butter Sauce

A favourite weeknight treat, quick to get on the table. I usually serve it with oven-cooked thick chips and a simple vegetable such as lightly cooked green beans or sprouting broccoli. The lemon and butter combine with the juices from the meaty tuna to make a lovely tangy sauce, and the peppercorns give a mild warmth, not too hot.  Tuna is an expensive food, I know, but there is no waste. If there's any left over, you can use it the next day to top a salad or flake into a sandwich with some mayo.
 
Serves 4               Timings:  30 minutes
  • 600g tuna steak, medium cut
  • 20g whole black peppercorns
  • Juice of two lemons
  • 30g butter
 
Get the tuna out of the fridge about half an hour before cooking.

In a pestle and mortar, grind the peppercorns coarsely. You could use a spice grinder but be careful, you are looking for a gritty texture rather than finely ground.

Coat the tuna steaks evenly in the ground gritty pepper and leave to set for 10 minutes.

Heat your deep frying pan and use a little oil. Fry the tuna steaks for about 5 minutes per side, depending on the thickness and how you like your fish done. You can poke the steaks with a sharp knife to see how done they are – they will cook a little more as you make the sauce so have them a little under rather than a little overdone to keep them juicy.

When you are nearly done, add the butter and let it foam up, then add the lemon juice. Swirl the pan to coat the steaks and serve straight away.
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    Some Changes - April 2022

    Thanks to my friends and followers for your patience, and for your encouragement to start blogging again.

    I've been taking time away from social media and writing my books, "The Family Way" and "The Way Home" following the lives of two young Scotswomen from the outbreak of the First World War.

    I'm going to change the emphasis of my blog and follow what Jean and Gladys would have cooked and eaten, working as servants in a big house near Edinburgh in 1913.  

    Researching for the books, I've learned a lot about the lives of women at that time, and I'd like to share some of that with you.

    I won't give you story spoilers as I'm hoping to get the books published sometime soon.

    As always, please get in touch with any of your own family recipes that your grandmother may have cooked in the early 1900s. I'll adapt them to modern methods and share them on my blog.

    ​Happy Cooking!


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