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Tuna Surf & Turf

Surf and Turf is a dish I love, it is especially good in the summer when it can be prepared on the barbecue. In this recipe I use tuna instead of beef as it has the same meaty texture and makes a light seafood alternative. The tuna and prawns are also infused with East Asian flavours for a modern touch. I accompany this dish with yummy barbecued potato wedges.

Wine Recommendation: Go for a Pinot Noir with this meaty fish which should match well, as an alternative try a dry Rose from the Languedoc. See The Roussillon Wine List and The Limoux Wine List for details.

Portions: 6 Portions

Preparation: 15 minutes

Cooking: 10 minutes

Ingredients

Ingredients

  • 6 thick tuna steaks
  • 6 large tiger prawns, peeled (leaving the tail shell on) and de veined

Marinade

  • 1 tbsp grated ginger
  • 4 tbsp finely chopped coriander
  • 3 garlic cloves, finely chopped
  • 3 tbsp Thai sweet chillli sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp light soy sauce
  • 2 tsp sesame oil
  • 6 tbsp extra virgin olive oil

To Serve

  • 6 generous teaspoons of creme fraiche or sour cream
  • 6 tsp Thai sweet chilli sauce
  • Barbecued Potato Wedges (see BBQ Potato Chips recipe)
  • 6 generous handfuls of rocket leaves drizzled with a little olive oil and lime juice just before serving
  • or a light salad

Method

  1. Marinade: Mix all the ingredients together in a bowl. Coat the tuna and prawns in the marinade, cover and refrigerate for 30 minutes or up to 6 hours before cooking.
  2. To Cook: Heat a grill pan over a high heat or heat a barbecue to a moderate-high heat. When hot place the tuna steaks on the grill pan or rack on the barbecue. Cook for 3-5 minutes on each side (dependant on how well you like them cooked). The tuna should be well seared and tender inside (not like canned tuna).In the final 5 minutes of cooking, place the prawns in the pan or on the barbecue (if barbecuing it is a good idea to have them on metal skewers or wooden soaked in water). Cook the prawns for a couple of minutes on each side until so that they are pink. Remove the tuna and prawns from the heat and keep warm until ready to serve.
  3. To Serve: Place the tuna steaks on serving plates, place a teaspoon creme fraiche on the centre of each steak followed by a teaspoon of sweet chilli sauce and finish with a tiger prawn. Accompany the tuna with barbecued sweet potato wedges and rocket or your choice of vegetables eg. a light salad.