Grilled Tuna Steak with Warm Sautéed Courgette, New Potato and French Bean Salad - Serves 4

By replacing the crushed garlic with my Et Voila! Refreshingly Garlic will increase the impact of this recipe.

A tip from
Jean-Christophe

Using my Et Voila! Coriander Pesto will enhance the flavours of this wonderful recipe. Enjoy!

Method

For the Fish.

In a bowl mix the oil, lemon juice and zest, crushed garlic and the Coriander Pesto

Pour over the tuna steaks and marinate overnight.

Heat a non stick frying pan and apply a thin layer of olive oil

Pan fry the tuna steaks until just cooked keep warm.

For the Warm Salad.

In a frying pan heat some olive oil, fry the courgettes quickly allowing a little colour add the spring onions and remove from the pan and place in a mixing bowl.

Add the new potatoes and French beans sprinkle over some of the fresh coriander.

Add the Coriander Pesto and the zest and juice of the lemon

Spoon onto four serving plates and place the pan fried tuna on top

Finish by decorating with chopped herbs.

Ingredients

For the Fish.

4 tuna steaks

2 cloves garlic crushed

1 pot Coriander Pesto

25ml olive oil

cracked black pepper

1 lemon juice and zest

For the Warm Salad

2 courgettes (topped and tailed, cut into even sized slices)

200g cooked new potatoes (cut into thick slices of halved if small)

150g french beans (topped and tailed and blanched in boiling water and cooled)

25ml olive oil

1 lemon juice and zest

1 bunch coriander leaves (chopped)

2 spring onions (trimmed and chopped)