Greek tuna

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Ingredients (11)

4	tuna — thick steaks
2 Tbs	oyster sauce — thick
8 Tbs	olive oil — extra virgin
8	leeks — rinsed, sliced
8	celery stalks — finely chopped
1 Tbs	fresh rosemary
1 Tbs	fresh thyme
	sea salt and freshly ground black pepper — Maldon salt
1	cucumber — English, peeled, deseeded and sliced
300 ml	water
300 ml	wine — dry white

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Method:

Place the tuna steaks in a Ziploc bag and pour in the oyster sauce, shake the bag so that all the sides of the tuna are well covered in oyster sauce.

Allow to rest for 5 – 10 minutes so that the sides of the raw tuna are brown.

Heat the oil in a large saucepan and sauté the leeks and the celery until just soft and then add the fresh herbs, the cucumber, the water and the wine and cook until the liquid has evaporated.

Season the tuna but remember that the oyster sauce is very salty and sear on high heat to taste, but only until the outside is cooked and the centre is still uncooked – for those of you that prefer it more cooked – please remember that at the very least the centre should be pink.

Serve the tuna with the leek and celery mixture and crunchy greek bread.