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  • 4 steaks

  • 500ml olive oil

  • 1 onion sliced thinly

  • 60g small caper berries

  • zest of 1 lemon

  • 6 coriander seeds

  • ½ tsp freshly ground coarse black pepper


  • 1.

    Place all the ingredients with the exception of tuna into a pan and heat slowly over gentle heat. When the oil is at around 60 degrees, place the tuna in the oil and poach over the gentle flame for 2 – 3 mins only. Remove from the heat and leave the fish to cook and cool slightly. Serve warm or completely chilled, with a fresh green salad.

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