DISH WITH TISH: GRILLED TUNA, CORIANDER SEEDS, LEMON & COURGETTES

Ingredients

4 thick slices of fresh tuna about 180g-200g

1 tbsp of coriander seeds, lightly crushed

½ tsp dried chilli flakes

juice of half a quality, unwaxed lemon

20ml sweet wine vinegar

100ml extra virgin olive oil

2 small trombetta courgettes or small firm green courgettes

2 small cloves garlic, finely chopped

 A handful of picked oregano

Sea salt and black pepper

Olive oil for cooking

Directions

Heat a bbq or griddle pan to maximum heat- the coals of a bbq should have turned an ashen grey (and have the grill placed above it).

If using the denser trombetta courgettes then just slice them into very thin rounds. If using regular courgettes cut them in half lengthwise and remove the fluffy center and then cut the halves into very thin half moons.

Place a sauté pan over a medium heat, add a lug of olive oil and add the chopped garlic, chilli & coriander seeds and then courgette slices. Season well and turn around in the pan before lowering the heat. Season well and cook the courgettes until soft and tender, 5 minutes or so. Drizzle over the vinegar and more olive oil. Remove from the heat, sprinkle in some oregano and reserve.

Season the tuna steaks, rub with oil and place on the hot grill.

Cook for 2 minutes on each side or until nicely charred and pink in the middle. Remove from the grill on to a plate to rest for a few minutes and squeeze over some lemon. Slice the tuna into 1cm strips.

Spoon most of the courgettes onto a platter, top with the tuna and then more courgettes and oregano. Serve.