Susy's special spread

Italian Susy Massetti, the newly-appointed executive chef at the Diplomat Radisson SAS Hotel, Residence & Spa, shares another of her personal favourite recipes with GulfWeekly readers.

Main course

Scottata di tonno

(Seared Tuna Steak)

Fresh tuna steak 4 of approx 180 gr each

Bread crumbs, plain 1 cup

Extra virgin olive oil 1 cup

Balsamic vinegar 2 tbs

Finely chopped rosemary 2 tbs

Finely chopped parsley 2 tbs

Finely chopped garlic 1 tbs

Salt and pepper 1 tsp each

Preparation:

Mix bread crumbs, rosemary, parsley, garlic and salt and pepper with the olive oil to make into a wet rub, if necessary add more olive oil.

"Rub" the mixture pressing firmly to adhere.

Heat a non-stick pan or pour 1 tbs olive oil in a heavy bottom skillet and heat the oil to "smoke point".

With a thick layer of paper towel (careful not to burn your fingers) rub away the oil.

Sear the tuna for 30 to 40 seconds per side (for a perfect rare) or until the coating is lightly browned and fish is just seared on the outside.

Whisk 4 tbs of olive oil with the balsamic vinegar and pour around fish as a dressing.

Serve with fresh garden salad or steamed vegetables for a filling main meal.

TIP: This easy coating can be used in the same way on chicken and beef, and is especially good with lamb.