Sunday, 26 February 2012

Cretan Tuna Steaks with a Baked Zucchini Casserole



Well, we could discuss now how endangered most of the tuna-subspecies have become due to modern fishing methods. We could call everyone not to eat any tuna anymore (which is not very likely to happen anytime soon). We could also discuss the outrageous price they charge for two tiny tuna steaks. Or we could simply prepare our dish, those delicious Cretan Tuna Steaks with their Baked Zucchini Casserole, and not really go into these problems right now. Suffice it to say that I haven’t won in the National Lottery, so it’s definitely not the Bluefin Tuna I’m going to cook but the more common albacore fish (acccording to Wikipedia, also called albacore tuna, albicore, longfin, albies, pigfish, tombo ahi, binnaga, Pacific albacore, German bonito, longfin tuna, longfin tunny, or even just tuna).

What you need (for 4 persons – I don’t want to ruin you!): 
  • 4 tuna steaks 
  • 1 bunch of cilantro 
  • 1 spoonful of coriander seeds 
  • Some olive oil 
  • Salt, pepper 
  • 2 kg of zucchini 
  • 200 g of feta cheese 
  • 15 cl of milk 
  • Ground nutmeg 
How to proceed: 
  • Wash your zucchini, slice them. 
  • Heat some olive oil in a big pan, add the zucchini slices. 
  • Stir-fry them until they are golden. 
  • Add salt and pepper. 
  • Cover your pan, let the zucchini steam at average heat for 15 minutes. 
  • Put the zucchini in a colander, let all the excess water drip (that may take some time). 
  • Preheat your oven, 180°C. 
  • Cut the feta cheese into small cubes. 
  • Drizzle some olive oil into an oven safe casserole. 
  • Spread out half of the zucchini. 
  • Add salt, pepper, ground nutmeg. 
  • Add half of the feta cheese. 
  • Cover with the rest of the zucchini. 
  • Add salt, pepper, ground nutmeg, the rest of the feta cheese. 
  • Pour the milk. 
  • Put the casserole in the oven and bake for 30 minutes at 180°C. 
  • Approx. 5 minutes before the casserole is ready, heat some olive oil in a pan. 
  • Seize the tuna steaks for 2-4 minutes (it depends on the size and thickness of the steaks). 
  • Grind your coriander seeds. 
  • Add salt and pepper. 
  • Just before the steaks are ready, add the fresh cilantro and the ground coriander seeds. 
  • Put the steaks on the plates, drizzle some olive oil, serve with the baked zucchini. 
Simple but oh so delicious! A perfect weekday dish, tasty with little fat and all those marvellous vitamins!  
Bon appétit! 

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