You can make skordalia with bread or with spuds, most often with spuds. It’s a lovely garlicky, lemony accompaniment to a whole range of barbecued meat and seafood. Let’s keep it simple here with a perfectly plain piece of tuna and a little salad of fresh herbs. – see below.
Chargrilled tuna with skordalia and parsley salad
LEVEL OF SKILL
PREPARATION
COOKING TIME
NUMBER OF SERVINGS
SUPERB!!
INGREDIENTS
4 × 200–250 g tuna steaks
2 tablespoons olive oil
SKORDALIA
600 g desiree potatoes, peeled and quartered
6 cloves garlic, finely chopped
1 heaped teaspoon sea salt
²⁄³ cup (160 ml) olive oil
2 tablespoons lemon juice
SALAD
1 tablespoon olive oil
1 tablespoon lemon juice
sea salt and freshly ground black pepper, to taste
1 golden shallot, peeled and very finely sliced
large handful flat-leaf parsley leaves handful oregano leaves
METHOD
1. To make the salad, mix together the oil, lemon juice and salt and pepper to taste in a salad bowl. Toss through the shallot and herbs, mixing well. Set aside.
2. To make the skordalia, boil the potatoes in a saucepan in enough water to cover them for about 15–20 minutes, until they are cooked. Drain well and return them to the pan. Grind the garlic with the salt in a mortar and pestle until it forms a paste, then add to the potatoes. Otherwise, you could just grate the garlic into the potatoes. Add oil and lemon juice and mash until smooth. Taste and add more lemon juice if necessary.
3. Brush the tuna with olive oil and cook on a preheated chargrill over very high heat for about 1–2 minutes on each side, until it is medium–rare.
4. Place a big spoonful of skordalia on each plate and top with the tuna. Serve with a little salad on the side.
More Recipes
Whole Flounder with Sauce Vierge
Beef Kebabs with
Chimichurri Sauce
Black Pepper Crab
Steak with Horseradish cream and potato cake
Copyright © 2023 Tucker Barbecues Recipes
Chargrilled tuna with skordalia and
parsley salad
LEVEL OF SKILL
PREPARATION
COOKING TIME
NUMBER OF SERVINGS
SUPERB!!
You can make skordalia with bread or with spuds, most often with spuds. It’s a lovely garlicky, lemony accompaniment to a whole range of barbecued meat and seafood. Keep it simple with a perfectly plain piece of tuna and a little salad of fresh herbs.
See recipe below.
INGREDIENTS
4 × 200–250 g tuna steaks
2 tablespoons olive oil
SKORDALIA
600 g desiree potatoes, peeled and quartered
6 cloves garlic, finely chopped
1 heaped teaspoon sea salt
²⁄³ cup (160 ml) olive oil
2 tablespoons lemon juice
SALAD
1 tablespoon olive oil
1 tablespoon lemon juice
sea salt and freshly ground black pepper, to taste
1 golden shallot, peeled and very finely sliced
large handful flat-leaf parsley leaves handful oregano leaves
METHOD
1. To make the salad, mix together the oil, lemon juice and salt and pepper to taste in a salad bowl. Toss through the shallot and herbs, mixing well.
Set aside.
2. To make the skordalia, boil the potatoes in a saucepan in enough water to cover them for about 15–20 minutes, until they are cooked. Drain well and return them to the pan. Grind the garlic with the salt in a mortar and pestle until it forms a paste, then add to the potatoes. Otherwise, you could just grate the garlic into the potatoes. Add oil and lemon juice and mash until smooth. Taste and add more lemon juice if necessary.
3. Brush the tuna with olive oil and cook on a preheated chargrill over very high heat for about 1–2 minutes on each side, until it is medium–rare.
4. Place a big spoonful of skordalia on each plate and top with the tuna. Serve with a little salad on the side.
More Recipes
Whole Flounder with
Sauce Vierge
Beef Kebabs with
Chimichurri Sauce
Black Pepper Crab
Steak with Horseradish cream and potato cake
Copyright © 2023 Tucker Barbecues Recipes
Chargrilled tuna with skordalia
and parsley salad
LEVEL OF SKILL
PREPARATION
COOKING TIME
NUMBER OF SERVINGS
SUPERB!!
You can make skordalia with bread or with spuds, most often with spuds. It’s a lovely garlicky, lemony accompaniment to a whole range of barbecued meat and seafood. Keep it simple with a perfectly plain piece of tuna and a little salad of fresh herbs.
See recipe below.
INGREDIENTS
4 × 200–250 g tuna steaks
2 tablespoons olive oil
SKORDALIA
600 g desiree potatoes, peeled and quartered
6 cloves garlic, finely chopped
1 heaped teaspoon sea salt
²⁄³ cup (160 ml) olive oil
2 tablespoons lemon juice
SALAD
1 tablespoon olive oil
1 tablespoon lemon juice
sea salt and freshly ground black pepper, to taste
1 golden shallot, peeled and very finely sliced
large handful flat-leaf parsley leaves handful oregano leaves
METHOD
1. To make the salad, mix together the oil, lemon juice and salt and pepper to taste in a salad bowl. Toss through the shallot and herbs, mixing well. Set aside.
2. To make the skordalia, boil the potatoes in a saucepan in enough water to cover them for about 15–20 minutes, until they are cooked. Drain well and return them to the pan. Grind the garlic with the salt in a mortar and pestle until it forms a paste, then add to the potatoes. Otherwise, you could just grate the garlic into the potatoes. Add oil and lemon juice and mash until smooth. Taste and add more lemon juice if necessary.
3. Brush the tuna with olive oil and cook on a preheated chargrill over very high heat for about 1–2 minutes on each side, until it is medium–rare.
4. Place a big spoonful of skordalia on each plate and top with the tuna. Serve with a little salad on the side.