This week our Teen Chefs we will be making – Sumac crusted Tuna with a Roasted Red Pepper Sauce served with Roasted Courgette & Tomato Linguine
This is vibrant and zesty summer dish the flavour combination is unusual with orange, smoked paprika and maple syrup adding a sticky and sweet element to the tomatoes, robust flavours tuna can handle very well.
Tuna is a firm meaty fish so can stand up to intense direct heat when cooking so is ideal for frying and barbecuing. Tuna is also a great fish for marinating.
Tuna is very similar to steak in that it can be served from extremely rare to well done so cooking times will depend on how you like your tuna. Keeping a close eye on your steak whilst cooking is the only way to make sure it won’t dry out.
Rare tuna steak – cook for 30 seconds per side.
Medium tuna steak – cook for 1-2 minutes per side.
Well-done tuna steak – cook for 3 minutes per side.
If pan frying your tuna steak, choose a solid heavy based frying pan or chargrill and heat until very hot before cooking so the steak sears rather than steams.
Keeping in line with seasonality this is an opportunity to use courgettes at their best between the months of June until September. This vegetable is a variety of cucurtbit, which means it’s from the same family as cucumber, squash and melon.
Courgette also known as zucchini to some, is the most popular of the squash family, its culinary uses are many and it is an easy ingredient to cook providing you don’t boil them which turns them mushy and flavourless, instead pan fry or steam, or eat raw.
When buying select small courgettes that are firm to touch with a glossy, unblemished skin. Avoid soft and oversized courgettes. Courgettes do not need peeling. Slice off each end and prepare as recipe directs.
In this week’s dish we will be using the following skills:
Knife skills: cutting, preparing vegetables, measuring, mixing/combining and roasting, crushing, pan frying blending, pureeing, sautéing.
See you Saturday Teen Chefs.