Main Courses
Ingredients
- 4 tuna steaks
- 500ml fish stock
- 1 fresh lemon
- 4 tbsps Border Fields Cold Pressed Rapeseed Oil
- 2 tbsps french mustard
- Salt & freshly ground black pepper
Method
Wash the tuna steaks and pat dry. Cover each fish with a generous squeeze of lemon, salt and pepper. Heat the stock in a saucepan, place a steamer over the liquid and add the fish; cook for about twenty minutes.In the meantime whisk the other ingredients together to form a dressings. When the fish is cooked, place on serving plates and pour some of the sauce over each fish.Serve with rice or potatoes.
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