Tamarind-glazed tuna with watercress and broccoli salad

By Matt Tebbutt From Saturday Kitchen Ingredients For the watercress and broccoli salad 150g/5½oz purple sprouting broccoli or any green vegetable 150g/5½oz Tenderstem broccoli or any green vegetable 100g/3½oz sugar-snap peas or any green vegetable 50g/1¾oz watercress handful pea shoots 1 avocado, peeled, halved, …

Salmon and scallop tartare with squid, tuna and ponzu dressing

By Matt Tebbutt From Saturday Kitchen Ingredients For the salmon and scallop tartare 200g/7oz sushi-grade salmon, skin removed, pin-boned and finely chopped 4 sushi-grade scallops, finely chopped salt and freshly ground black pepper For the citrus dressing 1 lime, …

Peppered tuna steak with bordelaise sauce and seared broccoli

By Glynn Purnell From Saturday Kitchen Ingredients For the bordelaise sauce knob of butter 1 large shallot, finely diced 2 garlic cloves, crushed ½ leek 1 thyme sprig 1 bay leaf 300ml/10fl oz red wine 300ml/10fl oz beef stock 150g/5½oz bone marrow, diced 1 tbsp …

Smoked mozzarella stromboli with a tuna, tomato and caper salad

By Matt Tebbutt From Saturday Kitchen Ingredients For the bread 500g/1lb 2oz strong white flour, plus extra for dusting 2 tbsp dried yeast 1 tbsp olive oil pinch salt For the tuna mayonnaise 1 free-range egg 1 lemon, juice only 1 garlic clove, …

Malfatti with tuna, tomato sauce and pesto

By Matt Tebbutt From Saturday Kitchen Ingredients For the malfatti 500g/1lb 2oz spinach 250g/9oz ricotta cheese, drained overnight in muslin or cheese cloth 100g/3½oz Parmesan, grated 1 free-range egg 50g/1¾oz semolina flour 50g/1¾oz ‘00’ flour pinch grated nutmeg For the tomato sauce 500g/1lb 2oz ripe cherry …

Gnocchi primavera with grilled tuna and confit lemon

By Matt Tebbutt From Saturday Kitchen Ingredients For the confit lemon 200ml/7fl oz stock syrup (equal quantities sugar and water) 1 lemon, very thinly sliced 1 star anise For the gnocchi 200g/7oz potatoes 2 free-range egg yolks 50g/1¾oz–100g/3½oz plain flour salt and freshly ground …

Tuna tostadas

By Matt Tebbutt From Saturday Kitchen Ingredients For the tuna filling 1 orange, juice only 1 lime, juice only 1 red chilli, chopped 8 cherry tomatoes, finely chopped 1 red onion, thinly sliced ½ bunch fresh coriander, finely chopped ½ bunch fresh parsley, finely …

Japanese marinated tuna with a ginger-spiced salad and ponzu dressing

By Glynn Purnell From Saturday Kitchen Ingredients For the tuna 2 x 175g/6oz tuna steaks For the marinade 1 tbsp grated ginger 2 tbsp dark soy sauce 2 tbsp fish sauce 2 tbsp mirin 1 tbsp ground black pepper 1 garlic clove, sliced 1 lime, …

Tuna tartare with deep-fried artichokes and a raw artichoke salad

By Matt Tebbutt From Saturday Kitchen Ingredients For the tuna tartare 300g/10½oz sushi-grade tuna, cut from the loin, sliced as thinly as possible 1 lemon, juice only 2 tbsp olive oil 50g/1¾oz Parmesan, grated or shaved salt For the raw …

Peppercorn crusted tuna with ginger and soy dressing

By Matt Tebbutt From Saturday Kitchen Ingredients 115g jar green peppercorns in brine, drained and roughly chopped 2 x 100g/3½oz fresh tuna steaks dash olive oil 200g/7oz baby leaf spinach For the dressing 1 tbsp finely chopped ginger ½ bunch chives, finely chopped 100ml/3½fl oz vegetable …

Seared tuna steak with an apricot and beetroot glaze, pickled vegetable and beetroot purée

Pickled beetroot, radish, carrots and shallots make a fine accompaniment to a sweet glazed fresh tuna steak in this simple, yet impressive recipe. Ingredients For the pickled vegetables 5 baby beetroots, peeled 200g/7oz caster sugar …