recipes

lemon-garlic tuna steaks

• 4 x 200g tuna steaks
• sea salt and cracked black pepper
• olive oil, for brushing
• 100g butter
• 1 clove garlic, crushed
• 1½ tablespoons lemon juice
• 1 tablespoon finely grated lemon rind
• 200g store-bought artichoke hearts, drained and quartered
• 4 green onions (scallions), chopped
• 1 cup flat-leaf parsley leaves

Season the tuna with the salt and pepper. Heat a large non-stick frying pan over high heat. Brush the tuna with the oil and cook for 1−2 minutes each side or until cooked to your liking. Set aside and keep warm.
   Reduce the heat to medium and add the butter and melt. Add the garlic and cook for 1−2 minutes. Add the lemon juice and rind, artichoke and green onion and cook for a further 2−3 minutes or until the artichoke is warmed through. Toss the parsley through and serve with the tuna. Serves 4.