Page 17 - Fresh Magazine - Summer 2017

nicecem & fruitytrets

SEAFOOD

A seafood barbie adds a whole
new dimension to the avours of
the sea. Amy Caviston shares
FISH
MARINADES her favourites, not forgetting
Unlike meat some oily and white sh options
marinades, sh
doesn’t improve the for your two- sh-a-week plan.
longer you leave it.
The delicate esh
of the sh can only
take a small amount
of marinating, so do
keep to the times
suggested.

Tuna burgers with guacamole

SERVES 2

2 tuna steaks ½ fresh red chilli, nely Preheat the barbecue to a high Place the tuna on the hot
2 brioche buns or soft rolls chopped heat. barbecue and grill for 4
8 cherry tomatoes, cut into Combine all the marinade minutes on each side to cook
FOR THE MARINADE quarters ingredients together in a large it medium-rare. Add another 2
8 tablespoons soy sauce 1 lemon, juice only bowl. Add the tuna and turn to coat. minutes on each side for well
4 tablespoons sesame oil handful of fresh coriander, Allow to marinate for no longer done. Place the burger buns on
1 tablespoon honey chopped than 30 minutes. the barbecue for 2 minutes to
handful of fresh coriander salt and pepper lightly toast them.
1 fresh red chilli, thinly sliced Meanwhile, to make the guacamole, Spread some of the guacamole
½ lime, juice only FOR THE MINT CRÈME combine all the ingredients in a on the bottom halves of the
FRAÎCHE medium-sized bowl, making sure to buns, then top with a burger
FOR THE GUACAMOLE 1 x 250g tub of crème mix through the lemon well so that and drizzle over some mint
2 ripe avocados, stoned, peeled fraîche the avocado doesn’t turn brown. crème fraîche. Serve warm.
and diced handful of fresh mint, nely Put the crème fraîche in a bowl and
½ small red onion, nely chopped stir in the mint and the lemon zest
chopped ½ lemon, zest and juice and juice.

SUMMER 2017 FRESH | 15

015 Fresh_Summer 2017_Fish_V14_RGBKJ.indd 15 17/05/2017 14:27