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Ingredients
Method
- 2 tbsp raisins
- 100ml orange juice
- 1 large, zest only
- 1 chilli, chopped
- 2 tbsp balsamic
- 2 red onions, cut into rings
- 1 handful of salad potatoes, cooked
- 4 tbsp olive oil
- 2 x 200g tuna steaks
- 1 handful of fresh parsley, chopped
- 1 little gem lettuce, leaves separated
- Aioli to serve
- Mix the raisins and orange juice, zest, chilli, and balsamic in a large bowl, and leave to soak in the fridge for an hour.
- Brush the onions and potatoes with oil, and chargrill in a pan for a few minutes on each side to char. Add the raisin mixture to the pan, and stir in 2 tbsp of olive oil. In a separate pan, cook the tuna steak for a couple of minutes on each side until rare, and then serve on a bed of parsley, raisin mixture, lettuce leaves, and drizzled aioli.
30 mins
2 serving
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