Cooking Tuna in Paradise

The view
(Tuna Recipe at end)
We met Annie and Mark and their amazing children, Ashleigh and Murray, in France 16 years ago, and we’ve been friends ever since. Or they can’t seem to get rid of us could be the other way of putting it. Moving from Johannesburg (where we visited them) to Cape Town (where we visited them) in the middle of a cold and dark night, also didn’t help them…

The living room
This lovely family invited us for dinner in their new home and we were blown away by the view. The house is magnificent too, but the view is absolutely to die for. Just look at it!
The view
The view
The view
And they can cook too! And their kids are beautiful and really awesome people too! It really makes you sick…let us continue, sigh. We see each other every year in summer in France and so Annie made a French related starter to make us feel at home. So sweet of them.
The starter
Starter: Puff pastry with stewed leeks, topped with goats cheese and walnuts. Deelicious!
The whole gang
Main Course: Freshly-caught-by-Mark tuna quickly fried and served with green beans and baby potatoes, and couscous with exciting goodies added.
Dessert: Crème Brule made by Mark which was SUPER. Sitting at the dining room table watching them flame-throwing in the kitchen was quite obviously part of the entertainment and not because the torch was too high – which by the way, my husband had in his hands…
The boys making dessert
So I have chosen the easy one to give you a recipe for…


1 thick tuna steak per person, at room temperature
2 tbsp olive oil
Salt and pepper

Heat a heavy based pan till very hot.
Coat the tuna in olive oil and sprinkle it with salt and pepper.
Put it into the hot pan (careful, it does fight back and spit at you) and cook for 1-2 minutes per side. It will still be quite “raw” in the middle which is the preferred way to serve tuna, but it’s you that’s eating it, so cook it a bit longer if you prefer it more done. I wouldn’t advise cooking it all the way through though, as it gets quite tough if you do.
And that’s it! You could serve it with tartare sauce if you like, or just mayonnaise, or simply nude as it is. Knock yourself out!

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