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Greek tuna

Recipe from: 14 May 2010

Ingredients 11
Servings 4
Time 15 mins


  • 4
    thick tuna steaks
  • 2
    thick oyster sauce (they used garum or garos in ancient times)
  • 8
    extra virgin olive oil
  • 8
    leeks, cut into thick slices
  • 8
    celery sticks, finely chopped
  • 1
    fresh rosemary, removed from the stalk
  • 1
    fresh thyme
  • Malden sea salt and freshly ground black pepper
  • 1
    english cucumber, peeled and cut in rounds and seeds removed
  • 300
  • 300
    dry white wine


25 mins
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.

Read more on: fish/seafood  |  sauté

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