Serves 4
4 tuna steaks
2 tablespoons of lemon juice
4 tablespoons rapeseed oil (we suggest Heart of Gold – naturally!)
2 teaspoons wholegrain mustard
salt and black pepper
a little extra oil for brushing on the tuna steaks
Dry the tuna, brush with the extra oil on both sides and season with salt and pepper.
Pan-fry in a griddle pan for three minutes either side, or until done to your taste.
Mix together the oil and lemon juice. Stir in the mustard and season lightly.
Place the tuna on the plate, pour over the dressing and serve with salad and a lemon wedge .
We were delighted to be featured in the double page spread in the summer edition of Esprit, the magazine for member of the Lincolnshire Co-operative.
It’s a really informative article, which in addition to talking about Heart of Gold and how it is produced, also contains a quote from Lincolnshire-based cookery expert, Pat Parker. Pat considers rapeseed oil to be a useful addition to any store cupboard and she’s added a mouth-watering recipe idea for tuna steaks and salad. (We’ve added this separately – do try it out and let us know what you think.)
What an honour! From 1 – 10 October 2010 Heart of Gold is going to be on sale in the John Lewis Food Hall in London’s Oxford Street. We’ll be taking part in a selling promotion, organised by Select Lincolnshire, which will highlight the products from 10-15 specially selected suppliers from all over Lincolnshire.
Wow! Have just been approached by BBC Radio Lincolnshire to take part in an interview on the Mid-Morning Show, which is presented by Melvyn Prior and goes out weekdays between 9.30 am and 12 noon!
Because we’re right in the middle of harvest, and because the weather is not being kind, it’s a bit difficult to commit to an exact day, but it should be sometime over the next two weeks so as soon as there’s something definite, it will be posted!
Am looking forward to the experience (I think!) – although I’m mightily relieved it’s not TV!