Tuna With Sweet Shallots

8 Ingredients

Number of servings

6 shallots, peeled
2 cloves garlic, peeled
4 sprigs fresh thyme, leaves only (save 1 spring to garnish)
1 pinch salt
1 pinch freshly ground black pepper
3tablespoons olive oil
3tablespoons balsamic vinegar
150grams tuna steaks

Method

Step 1 of 4

Whiz the shallots, garlic, and half of the thyme in a food processor until chopped, making sure that the mixture doesn't become mushy. Season with salt and black pepper.

Step 2 of 4

Heat 1 tablespoon of the olive oil in a non-stick frying pan over a low heat. Add the shallot mixture, and gently sweat until soft and translucent, but not coloured at all. Increase the heat slightly, add the balsamic vinegar, and continue cooking for about 15 minutes.

Step 3 of 4

Meanwhile, heat a ridged cast-iron grill pan until hot. Drizzle the remaining olive oil over the tuna steaks, and smother to cover using your hands. Season with salt and black pepper, and sprinkle over the remaining thyme leaves. Add the steaks to the hot pan, two at a time, and cook for 3-5 minutes on each side, depending on the thickness and your preference.

Step 4 of 4

To serve, divide the shallot mixture among 4 serving plates. Sit a tuna steak on top of each pile, and garnish with extra thyme stalks (if using). Serve with fine green beans or a rocket salad.