Braised Tuna In A Red Pepper Stew With Cockle Dressing

Another ingenious recipe from Brian Turner and another way with tuna fish, one you probably haven't tried before...Braised Tuna In A Red Pepper Stew With Cockle Dressing. Brian learned this dish on holiday! Chorizo, smoked paprika and curry powder bring brilliant flavour and colour to this dish.

Ingredients

4 x 5 oz tuna steaks
2 tbsp maldon sea salt
1 tsp curry powder
1 red chilli
1 tbsp olive oil
2 cloves garlic, crushed
2 large onions, shredded
2 cooking chorizo, sliced
2 red peppers, cut in strips
16 cherry tomatoes
1 tin chopped tomatoes
½ pt chicken stock
1 tsp smoked paprika
16 peeled and cooked baby new potatoes
1 can butter beans
Chopped parsley
Olive oil
1 spring onion
Cockles
Sherry vinegar
Salt & pepper

Method

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Mix together 2 tbsp maldon sea salt and 1 tsp curry powder then rub the tuna steaks and put to one side for half an hour
Gently heat 1 tbsp olive oil
Take out, colour the tuna gently then take out and put to one side
Add the sliced chorizo and garlic and colour gently. Remove.
Add the shredded onion, red chilli, sliced red peppers and slowly stew until onions and pepper are fully cooked, add paprika
Then put the chorizo and garlic back into the pan
Add tinned tomatoes and chicken stock, bring to the boil until thickened slightly
Cut tomatoes in half then bury the tuna, potatoes and butter beans and slowly stew in the oven or on stove top for 30 minutes
Make a dressing with parsley, spring onion, cockles, olive oil and sherry vinegar, salt & pepper
Lift carefully out of pan
Pour peppers and tomatoes over
Pour dressing over and serve

Ingredients

4 x 5 oz tuna steaks
2 tbsp maldon sea salt
1 tsp curry powder
1 red chilli
1 tbsp olive oil
2 cloves garlic, crushed
2 large onions, shredded
2 cooking chorizo, sliced
2 red peppers, cut in strips
16 cherry tomatoes
1 tin chopped tomatoes
½ pt chicken stock
1 tsp smoked paprika
16 peeled and cooked baby new potatoes
1 can butter beans
Chopped parsley
Olive oil
1 spring onion
Cockles
Sherry vinegar
Salt & pepper

Method

Mix together 2 tbsp maldon sea salt and 1 tsp curry powder then rub the tuna steaks and put to one side for half an hour
Gently heat 1 tbsp olive oil
Take out, colour the tuna gently then take out and put to one side
Add the sliced chorizo and garlic and colour gently. Remove.
Add the shredded onion, red chilli, sliced red peppers and slowly stew until onions and pepper are fully cooked, add paprika
Then put the chorizo and garlic back into the pan
Add tinned tomatoes and chicken stock, bring to the boil until thickened slightly
Cut tomatoes in half then bury the tuna, potatoes and butter beans and slowly stew in the oven or on stove top for 30 minutes
Make a dressing with parsley, spring onion, cockles, olive oil and sherry vinegar, salt & pepper
Lift carefully out of pan
Pour peppers and tomatoes over
Pour dressing over and serve