You will need:
1-2 medium tuna steaks
2 tablespoons olive oil
1 tsp ginger garlic paste
2 tbsp lemon juice
1/2 cup dry wine
2 tablespoon butter
salt and black pepper
Flour to coat
Chopped green coriander and lemon slices to garnish
Ginger and garlic paste
First mix the ingredients of the marinade and rub the the fish with it. Keep refrigerated for two hours.
Wipe the steak pieces between your two fingers (thumb and point finger), and coat the pieces in flour. Shake off the excess flour.
Heat coconut oil and place the steaks in the pan. Fry for 3 minutes and turn.
Fry on medium heat for until it gains colour and flip to its other side. Season with salt and black pepper and fry until the colour is good.
Put the stakes aside.
Prepare the sauce.
Deglaze the pan with the marinade, lemon juice and a dash of wine. Bring to the boil. Reduce by half, add the butter.
Boil until the butter melts.
Place back the steaks bring to the boil and turn off the heat or gas.
Serve over 60 g rice. Garnish with chopped coriander and lemon slices.
I’m not allowed to eat pasta at the moment because of my fat burning diet, but if you are allowed, serve on a portion of boiled pasta.
I like to add a little wilted greens, like bok choy or kale to add fibres.