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Chargrilled tuna with oregano oil and beautifully dressed peas and broad beans
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Total Time:
30 minutes
Delicious BBQ fish - a crowd pleaser!
Ingredients:
  • 1 small bunch of fresh oregano or marjoram leaves picked
  • sea salt
  • 1 lemon juice of
  • best-quality extra virgin olive oil
  • 4 handfuls of podded peas
  • 2 handfuls of podded broad beans
  • 80 ml best-quality extra virgin olive oil
  • freshly ground back pepper
  • 1 small bunch of fresh mint leaves picked
  • 4 x 200 g tuna steaks from sustainable sources, ask your fishmonger, cut 1cm thick
Instructions:
  • For making oregano oil, combine oregano and a pinch of sea salt in a pestle and mortar until it forms a paste. Mix in lemon juice and 4 tablespoons of olive oil until it reaches a drizzling consistency. Boil water in a large pan, add peas and cook for 3 to 4 minutes, then remove. Cook broad beans in the same water for 3 to 4 minutes, then peel off the skins from larger beans. In a large bowl, combine olive oil, salt, pepper, and most of the mint. Mix in peas and beans and adjust the seasoning with lemon juice. Serve hot or at room temperature. Season tuna steaks with salt, pepper, and oregano oil, then sear in a hot griddle pan for 1 to 2 minutes per side. Tear tuna into pieces and toss in a bowl with the remaining oregano oil. Serve immediately with peas and broad beans, garnished with mint leaves. Optionally, blanch delicate greens like baby spinach or watercress with broad beans for added flavor.

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