Tuna steaks are definitely at their best when seared on a hot barbecue. The marinade would also work well with other firm fish fillets such as swordfish or kingfish.
Wine suggestion: we think a light bodied red would be a treat here which goes against traditional pairings. The trick is to get a lighter body and lower tannins. We drank a Beaujolais-Villages from Domaine Rochette, a delightful wine which balances it’s lightness with an obvious care from the winemaker and good fruit from the vineyards; polished and elegant as well as joyfully youthful.
Paprika- and Oregano-Marinated Tuna with Cherry Tomato Salsa – serves 4
- 4 x 150g fillets of fresh tuna
- juice of 1 lemon
- 3 tbsp olive oil, plus extra for cooking
- 2 garlic cloves, crushed
- 2 tbsp chopped fresh oregano
- 1 tsp paprika
- 1 tsp smoked spanish paprika
- lemon wedges, to serve
For the Cherry Tomato Salsa:
- 250g cherry tomatoes, quartered
- 4 scallions, thinly sliced
- 1 tbsp chopped fresh oregano
- 1 long red chilli, seeded and finely chopped
- 1 tbsp sherry or red wine vinegar
- sea salt and black pepper
Put the fish in a shallow non-metallic dish. Mix together the lemon juice, olive oil, garlic, oregano and paprika. Pour this over the fish, cover with cling-film and refrigerate for half an hour.
Preheat the barbecue to high and brush lightly with olive oil. Barbecue the fish for a couple of minutes on each side (longer if you prefer the fish well done).
Toss all of the ingredients for the cherry tomato salsa together and season well with sea salt and freshly ground black pepper.
Serve the fish with some salsa over the top and a lemon wedge.