• 8oz tuna steak

  • 2 eggs

  • 100ml/3½fl oz milk

  • 225g/8oz flour

  • 110g/4oz breadcrumbs

  • 1 lime, grated zest only

  • 1 tsp dried oregano

  • pinch of salt

  • 4 tbsp vegetable oil

  • For the Tomato, Courgette and Olive Compôte-

  • 4 tomatoes, roughly chopped

  • 225g/8oz courgettes, diced

  • 75ml/3fl oz olive oil

  • 1 small red onion, roughly chopped

  • 1 clove garlic, chopped

  • 30g/1oz mixed pitted olives, roughly chopped

  • 1 anchovy fillet, chopped

  • ½ tbsp white wine vinegar

  • bunch of basil

  • 1 lime, juice only

  • salt and pepper


  • 1.

    Heat the olive oil in a pan and add the onion and garlic and cook until soft.

  • 2.

    Turn up the heat and add the courgettes and cook for a further 2 minutes.

  • 3.

    Reduce the heat and add the tomatoes, olives, anchovy, vinegar, whole basil leaves, lime juice and seasoning.

  • 4.

    Stir all the ingredients and reduce the heat to the lowest possible and leave to cook while preparing the fish fingers, stirring occasionally.

  • 5.

    In a bowl crack the eggs and whisk in the milk.

  • 6.

    In another bowl mix the breadcrumbs, lime zest and oregano.

  • 7.

    In another bowl place the flour.

  • 8.

    Cut the tuna steaks into fingers

  • 9.

    Coat each piece of fish in the flour, then dip into the egg mixture and finally in the breadcrumbs.

  • 10.

    In a large frying pan heat the vegetable oil over a moderate heat and place the coated fish fingers in the oil.

  • 11.

    Cook until golden brown on both sides and drain.

  • 12.

    Serve with a large spoonful of compôte and the fish fingers arranged to one side.

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