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.
Roasts for sharing, sides for days and space for everyone around the table. This is Easter, Cubitt House-style.
As Easter approaches, our Cubitt House eggs are going fast. Each one is handmade in house with layers of clementine jelly, white chocolate ganache, Victoria sponge cake mince and more, all encased in 70% dark chocolate from @pumpstreetchocolate, made with single origin Haiti beans, and finished with a delicate chocolate brush and feuilletine crunch.
Rich, chocolatey and meant to be shared… or not. We won’t judge if it doesn’t last until Sunday.
Available to buy in all Cubitt House pubs whilst stocks last!
Today’s the day 🥂 Alfie’s is now open upstairs at The Alfred Tennyson. Join us for seasonal dishes, beautiful wines and a bit of Belgravia charm. Book your table at the link in bio.
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10 Motcomb Street, Belgravia, London SW1X 8LA
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