Ingredients

4 tuna steaks, about 125 g (4 oz) each 2 teaspoons olive oil
GLAZE
1 tablespoon honey 2 tablespoons wholegrain mustard 1 teaspoon tomato purée
2 tablespoons orange juice 1 tablespoon red wine vinegar or balsamic vinegar freshly ground black pepper
PARSNIP PURÉE
2 parsnips, cut into chunks
2 potatoes, cut into chunks
50 g (2 oz) natural yogurt 2 teaspoons horseradish relish (optiona)
Griddling is a healthy way to cook, since it requires little or no added fat, and any fat from the food can drain away. Griddle pans can be heated to a very high heat, which gives food a delicious flavour and helps to seal in all the juices.

Instructions

1.Place the ingredients for the glaze in a small saucepan. Bring to the boil, then reduce the heat and simmer until the mixture reduces and is of a glaze consistency. Keep hot.
2.For the parsnip purée, steam the parsnips and potatoes until tender. Drain if necessary and place in a food processor or blender with the yogurt, horseradish (if using) and pepper to taste. Process until blended. Keep warm or reheat prior to serving.
3.Brush the tuna with oil. Cook on a preheated, very hot griddle or barbecue, or in a frying pan or under a grill, for 1-2 minutes. Turn and spoon the glaze over the tuna. Cook for a further 1-2 minutes - it's best if moist and still slightly pink in the centre.
4.To serve, top a mound of the purée with a tuna steak and spoon over the remaining glaze. Accompany with steamed green vegetables, if liked.

Griddling is a healthy way to cook, since it requires little or
no added fat, and any fat from the food can drain away.
Griddle pans can be heated to a very high heat, which gives
food a delicious flavour and helps to seal in all the juices.

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