Eats, Shoots & Reads

Eats #16: Zingy Steak…

Ingredients: [Oregano oil] small bunch fresh dried oregano, sea salt, juice 1/2 lemon 4 tablespoons extra virgin olive oil. [Other] 2 handfuls podded frozen peas, handful podded broad beans, 75ml extra virgin olive oil, sea salt, freshly ground black pepper, small bunch mint, juice 1/2 lemon, 2 tuna steaks.

Note: I reduced the ingredients by half to serve 2 people.

Difficulty: 1/5
Rating: 5/5

Make the oregano oil by bashing the oregano and sea salt in a pestle and mortar before adding the extra virgin olive oil and lemon juice.

In a large bowl prepare the dressing for the peas/beans by mixing the extra virgin olive oil, pinch of sea salt, freshly ground black pepper and the roughly chopped mint leaves (leave a few back for dressing).

Bring a large pan of water to the boil and add the peas for 3-4 minutes. Remove with a slotted spoon and put to one side. Repeat with the broad beans, drain and leave to cool. When cool remove the skins from the broad beans and discard. Add the peas and the beans to the dressing and mix thoroughly.

Season the tuna steaks with sea salt and freshly ground black pepper then drizzle with some of the oregano oil and cook to preference. Flake the steaks into large chunks and mix with the remaining oregano oil and mint leaves. Serve the tuna flakes on a bed of the peas/beans and enjoy!


This was the first time I’ve prepared, cooked or eaten tuna steak. The texture and flavour of the tuna was deliciously and it’s nothing like it’s tinned counter part. The peas and broad beans were soft and perfectly cooked and the mint and lemon oil gave it a lovely zing.

The tuna worked really well with the oregano and the flakes were moist and tasty.

This was a relatively easy dish to prepare and the taste was amazing – this is definitely one I’ll be trying again and again!

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