Fish – well, it’s complicated. I am not very adventurous when it comes to cooking or eating fish. Usually it is just a can of tuna, some smoked salmon or if I am really making an effort – baked salmon.
I often find that fish is too fishy, I know that if the fish is fresh, it shouldn’t taste or smell fishy, but I still think certain type of fish do … and I struggle. I haven’t given up though so I do try to cook fish from time to time. The other day I found some tuna steaks in the supermarket – and I know I like tuna steaks – it is one of the few fish dishes I will order in a restaurant.
If you have any tips on how to cook non-fishy fish or a recipe you want to share please leave a comment!
For the tuna
2 tuna steaks
olive oil for frying
salt and pepper to taste
For the cauliflower couscous
1 small head cauliflower, broken into florets
1/2 red pepper, finely diced
10 cherry tomatoes, cut in halves
5 spring onions, chopped
10 almonds, roasted and chopped
1tbsp chopped chives
1tbsp chopped parsley
For the dressing
2tbsp olive oil
1tbsp lemon juice
1/2tsp cumin powder
Place the cauliflower florets in the bowl of a large food processor. Pulse until the cauliflower reaches a fine, crumbled consistency. Be careful not to over process – you don’t want to puree the cauliflower.
Transfer the cauliflower to a bowl and combine with the red pepper, cherry tomatoes, spring onions, chives and almonds. Mix the ingredients for the dressing and pour over the couscous mix – toss well. Cover, and put aside for the flavours to develop while cooking the tuna.
Heat up a grill pan or even better the barbecue. Lightly oil and season the steaks. Place the steaks on the hot grill and leave for 2-3 minutes before turning. Leave to cook for another 2-3 min before removing from the grill. They should still be pink inside.
Serve straight away! And Enjoy!