SERVES 2 | PREPARATION TIME: 15 MINUTES, PLUS UP TO 1 HOUR MARINATING | COOKING TIME: 4-6 MINUTES
Frank says: “I’m a private chef and met Rob and Pam at a food festival; OliveOlive have supplied me with their delicious extra virgin olive oil ever since. This combination of tuna in a simple oil-based marinade, serrano ham and rosemary from my own herb garden is perfect on a summer’s day, washed down with a crisp white wine.”
4 sprigs of rosemary
2 cloves of garlic
Good splash of OliveOlive extra virgin olive oil
½ a lemon, juiced
2 best quality tuna steaks
6 slices of serrano ham or Parma ham
Strip most of the rosemary leaves from the stalks, leaving a few leaves on at the tip. Finely chop the stripped leaves, crush or finely chop the garlic, then combine the rosemary and garlic with the oil, lemon juice and black pepper to make a marinade.
Cut each tuna steak into six evenly sized pieces, toss them in the rosemary and garlic mixture, then leave to marinate for at least 10 minutes and up to 1 hour, chilled.
Cut each piece of serrano or Parma ham lengthways to make thin strips. Wrap each piece of marinated tuna in a strip of ham.
Use a wooden or metal skewer to make a hole through the centre of a piece of wrapped tuna, then push it onto a rosemary stalk. Repeat until you have threaded three pieces of wrapped tuna onto each rosemary stalk.
Lightly oil a griddle pan (or use the barbecue) and heat it up. Griddle the tuna skewers for 2 to 3 minutes on each side.
Serve with salads, or as an appetiser. This recipe also works well with monkfish, or you could try it with Cyprus Village halloumi!