Pepper-Crusted Tuna with Sundried Tomato & Garlic Cous Cous

Serves 2
|
Prep Time 6 minutes
|
Cooking Time 5 minutes
7 ratings

Ingredients

1 large garlic clove

½ mild red chilli, seeded and finely chopped

50g (2oz) mayonnaise

15g (1 tbsp) chopped fresh flat-leaf parsley

15g (1 tbsp) mixed peppercorns

2 x 175g (6oz) tuna steaks

15g (1 tbsp) olive oil

pinch of salt

1 x 100g sachet Ainsley Harriott Sun-Dried Tomato & Garlic Cous Cous

Method

Crush the garlic and mix into the mayonnaise with the chilli and parsley.

Crush the peppercorns in a pestle and mortar or in a mug with the end of a rolling pin. Press them firmly on to the outside of each tuna steak.

Heat a griddle pan until medium-hot and then brush with the olive oil (or you can use the barbecue). Cook the tuna steaks for about 2 minutes on each side, or a little longer if you don’t like your fish too rare. Season with salt.

While the tuna is cooking make up the Ainsley Harriott Sun-Dried Tomato & Garlic Cous Cous according to directions on the sachet.

TO SERVE:

Divide the cous cous between two plates and slice the crusted peppered tuna on the angle and arrange on the top. Add a dollop of the garlic & chilli mayonnaise to each one.

OTHER IDEAS

If you prefer you could also make this with fillet steak.