.
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.
THIS IS YOUR CHANCE TO WIN.
The World Cup is here, and we`re giving one lucky winner the chance to watch an England fixture from their very own Cubitt House Private Dining Room.
Gather up to 12 friends and settle in for a match-day experience complete with exclusive use of a Private Dining Room, arrival snacks for the table and a case of Cubitt Pils bottled lagers to enjoy throughout the game.
To enter:
• Like this post
• Follow @cubitthouse
• Tag three friends you`d bring along
• Sign up via the link in our bio
The winner will be contacted directly ahead of the fixture.
Good luck.
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A few signs that summer cooking has arrived at Cubitt House.
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The World Cup kicks off today and there’s only one place to watch it, at your favourite Cubitt House pub. Best watched with one eye on the screen and one hand around a pint. We’ll save you a seat at the bar.
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Long lunches have a habit of turning into long evenings around here. Order for the table and settle into your favourite Cubitt House pub.
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This weekend, Cubitt House Eats With headed to Nevill Holt Festival, where Chef Director Ben Tish joined Ana Ortiz of Fire Made for an afternoon of cooking over flame, generous feasting and great company around the table.
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