fish

chargrilled tuna with oregano oil and beautifully dressed peas and broad beans

servings
Serves 4

method

The simplicity and flavor of this summer dish are fantastic. Buy your tuna steaks about 1cm thick rather than going for massive ones. That way they'll cook quickly, giving you a juicy, silky steak that hasn’t had a chance to dry out. If you can’t get hold of tuna, then shark and swordfish are reasonably good steak-like alternatives.

To make your oregano oil, pound the oregano with a good pinch of sea salt in a pestle and mortar until you have a paste. Add the lemon juice and 8 tablespoons of olive oil and stir until you have a good drizzling consistency.

Bring a large pan of water to the boil, add your peas and cook for 3 to 4 minutes, then remove them with a slotted spoon or sieve. Add the broad beans to the pan and cook for 3 to 4 minutes, depending on their size. Drain and leave to cool, then pinch the skins off any big beans (you can leave the skin on any small or medium ones).

To dress the peas and beans you want the same balance of acid and oil as you would have in a salad dressing. So, put the olive oil and a good pinch of salt and pepper into a large bowl. Chop up most of the mint and throw it in, add the peas and beans and mix everything around. Add lemon juice to taste. You can serve the dressed peas and beans hot or at room temperature.

Heat a griddle pan or barbecue until hot, season your tuna steaks with salt and pepper and pat with some of the oregano oil. Place in the pan and sear for 1 to 2 minutes on each side. Personally, I like to keep my tuna a little pink in the middle as this tastes much nicer, but if you’re going to cook it through please don’t nuke it.

Tear the tuna into 2 or 3 pieces and toss in a large bowl with the rest of the oregano oil. This will give you a lovely combination of flavours. Serve the fish immediately with the peas and broad beans scattered with the rest of the mint leaves.

PS Sometimes I love to throw random delicate greens like baby spinach, watercress, even rocket, in with the broad beans for 30 seconds before you drain them. The combination of peppery irony greens, creamy broad beans and sweet little peas makes the veg taste even better.

• from Cook With Jamie

ingredients

for the oregano oil
• a small bunch of fresh oregano or marjoram, leaves picked
• sea salt
• juice of 1 lemon
• best-quality extra virgin olive oil
• 4 handfuls of podded peas
• 2 handfuls of podded broad beans
• 150ml best-quality extra virgin olive oil
• sea salt and freshly ground black pepper
• a small bunch of fresh mint, leaves picked
• juice of 1 lemon
• 4 x 200g sustainably sourced tuna steaks, cut 1cm thick

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tried this recipe or a similar one? share your tips...

1. by Jenny Mackaway on Tue 23 Aug 2011 @ 05:40

I absolutely love oregano oil in food though the wild oregano oil absolutely terrific for preventing colds, flu & in addition it's a powerful anti-fungal against candida &! PARASITES!! Oreganooil.com.au sells is but so does pp-73.com I honestly don't see the difference! Jamie could you please tell the people on your show about the health benefits of oregano oil against candida & parasites - It would help so many! Best regards one of your huge fans, JenJen!

2. by ilse on Thu 21 Jul 2011 @ 16:20

My 12 year old son and I are on a mission to do something really yummy for supper every night - and with this recipe we can forage from our patio garden! What a JOL! (Cape Town lingo for fab.)

3. by Tanisha on Mon 04 Jul 2011 @ 13:59

Sexy Jamie has done it yet again. Your a good recipe MACHINE! How do you do it? I am in AWE. Well done old boy, your fans will stay with you no matter what. Keep up the good work, your biggest fan. Tanisha xxxxx

4. by Laura on Mon 20 Jun 2011 @ 09:33

Oh Jamie, I abosolutley adored this dish, you've done it again old friend. Just can't believe it, your like an angel sent from heaven to give me good recepies.

5. by vale on Thu 09 Jun 2011 @ 16:43

i´m trying this today for lunch...! I can´t wait to eat it, sounds delicious... and surely it is..!

6. by Akune on Sat 16 Apr 2011 @ 10:13

This dish is just so awesome, i've tried it yesterday and the only thing i can say is that it tasted just divine :D Thanks for being such a great cook, Jamie! I love to cook just because of you.

7. by John on Mon 13 Dec 2010 @ 00:39

Why do you propose tuna? I thought you stopped that s**t.

8. by Inge on Tue 15 Jul 2008 @ 05:00

I made this dish for my husband, who never in his whole life ate fish! He thought he was 'allergic' or something... Anyway, he hated fish, and would never eat it! I served this for him, and now he wants to eat this dish every week... So FINALLY I get to make fish at least once a week for my family. Thank you so much for this, Jamie!

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