Name: Tuna Fish Grilled with Herbs
Yield: Serves 4
Ingredients: ½ teaspoon chopped rosemary spines; 4 slices tuna, about 7 oz (200 g) each; 1 clove garlic, crushed; 2 tablespoons olive oil; ½ teaspoon chopped thyme; 4 basil leaves, chopped; 4 sage leaves, chopped; Salt and pepper; 10 florets parsley, chopped; 3 tinned anchovy fillets, chopped; Juice of 1 lemon; 2 bay leaves, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

Ingredients

4 slices tuna, about 7 oz (200 g) each
Salt

Method

Wash and dry the slices of tuna. Put the fish on to a grilling tray and season with salt and pepper and lemon juice. Mix all the herbs, garlic, anchovies and oil and paint on to both sides of the fish and leave to marinate for 1 hour.

Grill the tuna under a fairly gentle grill, or barbecue, for 5 minutes each side.

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Ingredients

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