This is a nice alternative to burgers for your barbeque.
I’ve cooked the tuna indoors but if you are eating outside it cooks great on the BBQ, but don’t overcook it.
You can make the dressing well in advance.
BBQ Tuna with Cracked Black Pepper Dressing
Time 25 Minutes (not including cooling)
You will need
For the dressing
30 GM Butter
1 clove - Garlic (crushed)
1 teaspoon – Fish Sauce
½ teaspoon – Fennel Seeds (crushed)
2 teaspoons – Crushed Black Pepper Corns
150 ML – Double Cream
1 level table spoon – Pain Flour
3 table spoons – Mayonnaise
25 ML – White Whine
25 ML – White Wine Vinegar
For each “burger”
1 – Fresh Tuna Steak
A little Olive Oil
1 – Soft burger bap
Melt the butter in a pan then add the garlic, fennel seeds and black pepper.
Cook on a medium heat for a couple of minutes.
Add the flour and make a paste then add the white wine and cook out for a couple of minutes.
(leave out the flour if you prefer the dressing to be runny)
Now add the cream and mix well then cook on a medium heat for about 5 minutes.
Transfer to a bowl and leave to cool.
When it’s cool add the mayonnaise and mix well then add the white wine vinegar mix in and place in the fridge.
Put a little olive oil on a griddle and heat it up on a medium to high heat and cook the tuna steak both sides but leave it fairly pink in the middle.
Don’t overcook the tuna or it will become dry and flaky.
Serve in the bap with some of the dressing.