Sumptuously succulent tuna steak, skewered with tangy tomatoes and grilled to perfection.
1 x 475g pack The Fishmonger frozen Tuna Steaks - defrosted
1 x 250g punnet cherry plum tomatoes
125g Greenvale Slightly Salted Butter
1 x lemon
1 x teaspoon Stonemill dried parsley
Freshly ground black pepper
Cut the steaks into 5 chunks.
Thread the chunks onto a wooden or metal skewer and alternate with a tomato.
Turn the grill onto high.
Grate the rind and squeeze the juice from the lemon.
Add this to the butter and melt in a small saucepan or in a microwave.
Brush some over the 4 skewers and grill for 10/15 minutes, turning the skewers during the cooking.
Serve basted with the rest of the lemon butter.
Great served with Bilash microwave Basmati rice.