Tuna Time!

I had some spare tomatoes this week that needed eating, and also managed to persuade my better half to drive us to Catch of the day, our nearest favourite fishmonger in the hope that they had some Tuna steaks. They did, and here's what we made:

From Drop Box

Well, that's only halfway through. The recipe is:

1. Tuna Steaks, cut to satisfy 1 per person, and a griddle pan to cook 'em.
2. Bag of shallots (about 5 per person)
3. Left over tomatoes (better with small, sweet ones)
4. Mushrooms (I like using Brown Beech Mushrooms)
5. 200ml left over white wine
6. 200ml creme fraiche
7. 2-3 cloves garlic (crushed)
8. sprigs of Basil
9. 1/2 teaspoon Paprika (smoked is nicer)
10. Enough fresh pasta to go around (linguine works best)
11. Salt/Pepper to taste

1. Start by filling your pan of water for the pasta and getting it on the way to boiling - this meal doesn't take long, and you don't want your tuna to go cold while you're waiting for the water to boil.
2. Next, slice the shallots into little rings, mix up with the crushed garlic, and shove it into your favourite saute pan with some oil.
3. Once the shallots are softened, add the mushrooms, tomatoes, paprika, and wine, and leave to bubble away for next couple of steps, about 8 minutes.
4. Get the griddle pan on the hob and shove the heat on full (I add a tiny bit of oil at this point too).
5. Now add the creme fraiche to the sauce and stir in, adding salt and pepper to taste.
6. Put the pasta in the boiling water, and place the tuna steaks on the griddle pan, start your timer. I like tuna done 2 minutes either side, keeping the middle a little pink, add 1 minute each side to eliminate the pinkness.
7. Finally, chop up the basil and stir into the sauce. Serve the pasta, tuna and sauce together on some warmed plates and for the best effect, have a glass of wine and enjoy!