10 x 150 g tuna steaks
4 juice of limes
4 fresh red chillies
75 ml oil
100 g chopped onions
350 g diced tomato flesh
1 litre fish stock
6 cloves
2 bayleaves
1 sprig thyme
15 g chopped parsley
seasoning
4 juice of limes
4 fresh red chillies
75 ml oil
100 g chopped onions
350 g diced tomato flesh
1 litre fish stock
6 cloves
2 bayleaves
1 sprig thyme
15 g chopped parsley
seasoning
method
1. Marinate the tuna steaks for 4 hours in the lime juice with the chopped chillies and seasoning.
2. Remove the fish from the marinade, dry in a cloth and golden shallow fry in oil.
3. Add the chopped onion to the pan and cook, then drain off any surplus fat; moisten with the fish stock, add the diced tomato flesh, cloves, bay-leaves, thyme and chopped parsley and cook for 5 minutes.
4. Add the fish, cover with a lid and stew for a further 20 minutes.
2. Remove the fish from the marinade, dry in a cloth and golden shallow fry in oil.
3. Add the chopped onion to the pan and cook, then drain off any surplus fat; moisten with the fish stock, add the diced tomato flesh, cloves, bay-leaves, thyme and chopped parsley and cook for 5 minutes.
4. Add the fish, cover with a lid and stew for a further 20 minutes.
serving amount
serves 10
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