Kitchen Memories by Lucy Boyd

Author:Lucy Boyd
Language: eng
Format: epub
ISBN: 9780007485642
Publisher: HarperCollins Publishers

FOR 4

600g piece of a yellowfin tuna tail

1 lemon, cut in half

2 dried red chillies, crushed

1 small bunch of fresh sweet marjoram leaves and buds stripped from the stems (golden marjoram is delicious to replace the sweet marjoram if you have it growing in your garden), washed and dried

a few leaves of peppery capri (wild rocket) or rocket, washed and dried

good fruity extra-virgin olive oil

salt and black pepper

Heat a griddle or grill until smoking hot. Season the piece of tuna well with salt and pepper. Place the tuna on the hot grill and sear for about 30 seconds on each side. Remove and place on a board.

Lay the plates out and then carefully cut the thinnest slices of tuna you can. Lay them on the board and, using the end of the knife, press and flatten out the slices further so that the tuna stretches out. Cover each plate with slices of the tuna. Squeeze the lemon juice over, then scatter the chillies and marjoram on so that it is sparingly but evenly distributed. Add a few capri or rocket leaves, season with salt and pepper, drizzle a little extra-virgin olive oil over and serve straight away.

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