Friday, November 10, 2006

Tuna fit for a Prince

Handy cooking hints from the Prince of Darkness should be taken with a large pinch of salt - or at least a pint of Stella Artois.
As the Prince was scribbling down a recipe for my tea last night I had visions of what it would entail...

Turn off lights, pull curtains and light 200 candles.
Don't go within 100 yards of the garlic.
Put on black cloak to guard against splatter.
Harvest five Gwent virgins (bloody hell, that's more difficult than finding some of the ingredients for a Nigel Slater recipe!)
Hang upside down and bite each at the neck, leaving trough to collect ...

Nah, only joking, this one was actually for Tuna steak and very enjoyable it was, too.

Fresh Tuna steak
tablespoon olive oil
3 or 4 anchovy fillets
two crushed garlic cloves
four chopped, fresh tomatoes
a squeeze of sun-dried tomato paste
6 or 7 capers
crushed black pepper
A good scattering of chilli flakes
(the chilli flakes and sundried tomato paste were my idea)

Boil salted water in a pan, then cook spaghetti.
Heat the oil and melt in the anchovy fillets
add the garlic and soften but don't burn
Make sure the oil is hot, sear the Tuna on both sides.
Add the tomato, tomato paste and capers. Stir well.
Add a handful of basil
When the spaghetti is cooked, rinse and then add the tuna and sauce.

After that, get one of the spared virgins to do the washing up while retiring to the coffin for a good rest.

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