A simple but beautiful dish inspired by a trip to Favignana- a little island of the west coast of Sicily. Essentially an assembly of seasonal ingredients in its prime. Tuna cooked over charcoal (like a steak) is a typical Mediterranean method of showcasing this fishes meaty texture and beautiful flavours. Try and find thick slices of tuna so you can easily caramelize the outside and keep the inside nice and pink and juicy.
4 thick slices of fresh tuna about 180g-200g
1 tbsp of coriander seeds, lightly crushed
½ tsp dried chilli flakes
juice of half a quality, unwaxed lemon
20ml sweet wine vinegar
100ml extra virgin olive oil
2 small trombetta courgettes or small firm green courgettes
2 small cloves garlic, finely chopped
A handful of picked oregano
Sea salt and black pepper
Olive oil for cooking
Heat a bbq or griddle pan to maximum heat- the coals of a bbq should have turned an ashen grey (and have the grill placed above it).
If using the denser trombetta courgettes then just slice them into very thin rounds. If using regular courgettes cut them in half lengthwise and remove the fluffy center and then cut the halves into very thin half moons.
Place a sauté pan over a medium heat, add a lug of olive oil and add the chopped garlic, chilli & coriander seeds and then courgette slices. Season well and turn around in the pan before lowering the heat. Season well and cook the courgettes until soft and tender, 5 minutes or so. Drizzle over the vinegar and more olive oil. Remove from the heat, sprinkle in some oregano and reserve.
Season the tuna steaks, rub with oil and place on the hot grill.
Cook for 2 minutes on each side or until nicely charred and pink in the middle. Remove from the grill on to a plate to rest for a few minutes and squeeze over some lemon. Slice the tuna into 1cm strips.
Spoon most of the courgettes onto a platter, top with the tuna and then more courgettes and oregano. Serve.
We’re thrilled to be back at the @alfreddunhillpadelclassic for a second year with a Mediterranean-inspired menu cooked over an open fire. Think Grilled Prawns, Lamb Chops with Salsa Verde and more, all served up by @ben.tish and the Cubitt House team.
Proud to be part of a world-class padel tournament that champions great food, great sport and a great cause, supporting Laureus Sport for Good at the Hurlingham Club.
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The forecast? Sticky toffee, all year round. Some dishes are seasonal. For us this one’s just essential.
This one’s a postcard from Sicily. Grilled tuna, courgettes, lemon and coriander seeds.
Simple, seasonal and smoky from the grill. Inspired by spring on the island of Favignana.
#DishWithTish
Full recipe in bio.
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We kick off on 28 April with @lucapassionevino and a night of Italian wines and paired snacks. Head to the link in bio to book your spot.
Roasts for sharing, sides for days and space for everyone around the table. This is Easter, Cubitt House-style.
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