Tuna is even more delicious fresh than it is canned, a?id this superb recipe for Tuna Steaks Provencale-Style really does the fish justice. Serve the dish with sauteed courgettes , Pommes de Terre Fondants, and a well-chilled bottle of zohite
4 tuna steaks, approximately i-inch thick 2 teaspoon salt 2 teaspoon black pepper 2 fl. oz. olive oil large onion, finely chopped garlic cloves, crushed
14 oz. canned peeled tomatoes
8 black olives, stoned and chopped
3 fl. oz. olive oil
3 fl. oz. dry white wine
2 tablespoons lemon juice
2 garlic cloves, crushed
1 teaspoon black pepper
1 teaspoon dried basil
First make the marinade. In a large, shallow dish, combine all the marinade ingredients, beating with a fork until they are well mixed. Add the tuna steaks to the dish and baste them well with the marinade. Set aside at room temperature for 2 hours, basting occasionally.
Remove the tuna steaks from the marinade and pat them dry with kitchen paper towels. Reserve the marinade.
Rub the salt and pepper into the tuna steaks and set them aside.
In a large, deep frying-pan, heat the olive oil over moderate heat. When the oil is hot, add the onion and garlic and fry, stirring frequently, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the tomatoes with the can juice and olives and cook for a further 3 minutes.
Pour in the reserved marinade and bring the mixture to the boil. Reduce the heat to low and simmer the mixture, uncovered, for 20 minutes or until the sauce is fairly thick.
Add the tuna steaks to the pan and cook for 8 to 10 minutes on each side, or until the fish flakes easily when tested with a fork. Remove the pan from the heat. Using a slotted spoon, transfer the fish to a warmed serving dish. Pour over the sauce and serve at once.
A delightful first course, Tuna-Stuffed Tomatoes are ideal for a dinner party as they may be prepared in advance and stored in the refrigerator until required.
6 large tomatoes
1 teaspoon salt
14 oz. canned tuna fish, drained and flaked
2 teaspoons finely chopped capers
2 fl. oz. mayonnaise
2 fl. oz. double cream
1 teaspoon Tabasco sauce
1 tablespoon chopped fresh chives
1 lettuce heart, washed, shaken dry and shredded
Using a sharp knife, slice off and discard the tops of the tomatoes. With a teaspoon, scoop out the tomato flesh and seeds, being careful not to break the skins. Place the flesh and seeds in a medium-sized mixing bowl.
Sprinkle the salt into the tomato shells and set aside.
Add the tuna fish and capers to the tomato flesh and seeds and mix well with a fork. Stir in the mayonnaise, cream and Tabasco sauce, and continue stirring until the ingredients are thoroughly combined.
Spoon equal amounts of the mixture into the tomato shells and garnish each tomato with a little of the chopped chives.
Arrange the shredded lettuce on 6 individual serving plates and place a tomato on each. Serve immediately, or chill in the refrigerator until needed.
Tungpo Honey Apples
An oriental confection, Tungpo Honey Apples can either be served as a dessert or, as a change from biscuits , with coffee or tea.
5 medium-sized cooking apples, peeled, cored and cut into
4 oz. soft brown sugar
4 tablespoons clear honey
8 fl. oz. water juice of
4 oz. flour
1 teaspoon salt
1 teaspoons sugar egg yolks
6 fl. oz. water
3 egg whites, stiffly beaten sufficient vegetable oil for deep-frying to the oil and cook for 2 to 3 minutes, or until they are crisp and golden brown. Remove the apple rings from the pan and drain on kitchen paper towels. Keep hot while you cook the remaining apple rings in the same way.
Place the icing sugar in a deep dish. Dip the apples in the sugar and arrange them on a warmed serving plate. Decorate with the lemon slices and serve at once.
Tungpo Honey Apples are crisp slices of apple, soaked in honey, deep-fried and dredged in sugar.
3 oz. icing sugar sugar
1 lemon, sliced
First make the syrup. In a large saucepan place the sugar, honey and water. Set the pan over moderately high heat and bring the syrup to the boil. Boil the syrup for 5 minutes. Remove the pan from the heat and stir in the lemon juice. Drop the apple rings into the syrup and, using a wooden spoon, carefully stir the apple rings to coat them thoroughly with the syrup. Set aside for 1 hour.
Meanwhile, make the batter. Sift the flour and salt into a large mixing bowl. Stir in the sugar. Using a wooden spoon, beat in the egg yolks and the water. Using a metal spoon, fold in the beaten egg whites.
Using a slotted spoon, transfer the apple rings to the batter and stir well to coat them completely. Discard the syrup.
Fill a large, heavy saucepan one-third full with the vegetable oil. Set the pan over moderate heat and heat the oil until it reaches 350°F on a deep-fat thermom-eter or until a small cube of stale bread dropped into the oil turns golden in 55 seconds.