4 Courgettes (thinly sliced length ways)
1 Lemon (zested)
1 Red Chilli (de seeded and sliced)
1 Teaspoon Black peppercorns (crushed)
2x100g Tuna Steaks
Olive Oil
Salt and Pepper
Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Griddle Pan
1 lemon Zester
1 Pastry Brush
The Good Bit
- Toss the courgette in a little oil, season with salt and pepper and griddle for a couple of minutes. Mix the lemon zest with the chilli and pepper, brush the tuna with oil and press in the pepper mix, season with salt and salt and griddle for 2 minutes each side.
- Finally cut the lemon into wedges and griddle along side your tuna. Serve the tuna on your bed of courgette ribbons with the lemon wedges on the side or on the top.