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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.
September lunches, best enjoyed slowly.
Salade Niçoise and a glass of rosé at The Barley Mow.
#saladeniçoise #rosé #mayfairdining #londonlunch #frenchrecipes
This month’s Dish with Tish is a rather delicious sign that autumn is on its way.
We’re pairing sweet Grapes with punchy Stichelton, Caramelised Onions and Crispy Sage for a Flatbread worthy of the new season.
Make it, tear into it and try your best to share.
Full recipe via the link in bio.
A little look at The Orange. In, out and around the bar
This is a pub that wears its colours well.
#theorange #londonpubs #pubinteriors
We took the Cubitt House team out of London for a day with our friends at Fielden Rye Whisky, getting to know the people, places and process behind the English whisky now pouring across our pubs.
There was a wander through the fields, a look behind the scenes and, most importantly, a little tasting along the way.
You can find the fruits of our research behind the bar with our new Fielden Rye Whisky cocktails throughout September.
We’re raising a glass to English whisky this September.
Fielden Rye Whisky has taken its place behind our bars, and to mark the occasion our teams have been stirring and shaking a new collection of cocktails made for the changing season.
Meet the bright and refreshing Roffignac, with Fielden Rye Whisky, Raspberry Shrub and Lemon, or settle in with the richer Seigle d’Or, with English White Vermouth, Honey Cordial and Orange Bitters.
A rather good reason for one more, we think.
Discover our Fielden Rye Whisky cocktails across all eight Cubitt House pubs throughout September.
#CubittHouse #LondonPubs #FieldenRye
