Tuna with sweet shallots

Special equipment • food processor • ridged cast-iron grill pan

ServeS 4

Ingredients:

6 shallots, peeled

2 garlic cloves, peeled

a few sprigs of fresh thyme, leaves only, plus extra sprigs, for garnish (optional)

3 tbsp olive oil

3 tbsp balsamic vinegar

4 tuna steaks, about 5½oz (150g) each

sea salt and freshly ground black pepper

Method:

1 Combine the shallots, garlic, and half of the thyme in a food processor. Process, pulsing the machine on and off, until evenly chopped, making sure the mixture doesn’t become mushy. Season with salt and pepper.

2 Heat 1 tablespoon of the olive oil in a nonstick frying pan over low heat. Add the shallot mixture and cook gently until soft and translucent. Increase the heat slightly, add the balsamic vinegar, and continue cooking for about 15 minutes.

3 Meanwhile, heat a ridged cast-iron grill pan until hot. Drizzle the remaining olive oil over the tuna steaks, turning them to cover completely. Season with salt and pepper and sprinkle with the remaining thyme leaves. Cook the steaks, two at a time, for 3–5 minutes on each side, depending upon the thickness and your preference of doneness.

4 To serve, divide the shallot mixture among 4 serving plates. Place a tuna steak on top of each, and garnish with thyme sprigs. Serve with tender green beans or an arugula salad.

Tuna with sweet shallots