...with Provençale vegies & a red capsicum aioli
2 each yellow & red capsicums,seeded & cored
3 zucchini 1 medium eggplant olive oil freshly ground salt& pepper
olive oil freshly ground salt& pepper 4 x 180 gm tuna steaks,trimmed of bloodline red capsicum aioli
Cutvegetables into neateven pieces.Toss with oil and seasonings and barbecue until tender and lightly charred.
When vegetables are almostready,oil,season and barbecue over a high heatto no more than mediumrare.Then scatter vegies on plates or a platter,top with tuna and add a dollop of aioli on each.
...peppered with a Middle Eastern vegetable stew
4 x 180 gm thick tuna steaks,trimmed of bloodline
mixed pepper
olive oil 1–2 red onions,cutin wedges 2 garlic cloves,crushed 1 each red & green capsicum,cored,
seeded & sliced 2 Japanese eggplant,sliced 2 cans chopped tomatoes
1/2cup chicken stock (boughtis fine) 1 can chickpeas,drained & rinsed freshly ground salt& pepper
olive oil spray harissa yoghurt
Generously coatboth sides with freshly ground mixed pepper and setaside.
Heatoil in a medium,heavy-based potand sauté onions and garlic until soft.Then add capsicums and eggplantand sauté for a few more minutes.Add tomatoes,stock and seasoning and cook gently until thick and fragrant.Add chickpeas and keep warm on the side of the BBQ.
When ready to serve,spray tuna,and barbecue over a high heatto medium-rare.Serve on a mound of vegetable stew with a sprinkling of yoghurt.
2 each yellow & red capsicums,seeded & cored
3 zucchini 1 medium eggplant olive oil freshly ground salt& pepper
olive oil freshly ground salt& pepper 4 x 180 gm tuna steaks,trimmed of bloodline red capsicum aioli
Cutvegetables into neateven pieces.Toss with oil and seasonings and barbecue until tender and lightly charred.
When vegetables are almostready,oil,season and barbecue over a high heatto no more than mediumrare.Then scatter vegies on plates or a platter,top with tuna and add a dollop of aioli on each.
...peppered with a Middle Eastern vegetable stew
4 x 180 gm thick tuna steaks,trimmed of bloodline
mixed pepper
olive oil 1–2 red onions,cutin wedges 2 garlic cloves,crushed 1 each red & green capsicum,cored,
seeded & sliced 2 Japanese eggplant,sliced 2 cans chopped tomatoes
1/2cup chicken stock (boughtis fine) 1 can chickpeas,drained & rinsed freshly ground salt& pepper
olive oil spray harissa yoghurt
Generously coatboth sides with freshly ground mixed pepper and setaside.
Heatoil in a medium,heavy-based potand sauté onions and garlic until soft.Then add capsicums and eggplantand sauté for a few more minutes.Add tomatoes,stock and seasoning and cook gently until thick and fragrant.Add chickpeas and keep warm on the side of the BBQ.
When ready to serve,spray tuna,and barbecue over a high heatto medium-rare.Serve on a mound of vegetable stew with a sprinkling of yoghurt.
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