Sometimes little sisters are very nice and will cook lovely things for you. Just like Laura did for me today!
I came back home and I had lunch with a fresh tuna steak in a crispy and crunchy almond's topping. Laura served it with fresh tomatoes and a drizzle of olive oil. This is what I would call the perfect summer lunch and so very tasty indeed!
Thank you Laura! Please make it again for me 🙂
- Prep Time : 15 minutes
- Cook Time : 7 minutes
Rinse the capers and chop them finely. Put the almonds in a food processor with 3 tbsp of olive oil, the parsley the lemon zest, salt and pepper and chop them roughly on your chopping board.
Add the breadcrumbs and mix well.
Season the fish with salt and pepper, soak it in the milk and coat both sides with the mixture pressing well.
Put 6 tbsp of olive oil in a pan and cook the fish over a high heat turning it on both sides. Make sure you don't overcook the fish. It should not take longer than 2-3 minutes each side, this depends on the thickness of the steak. Make sure it is still pink in the middle.
Slice the tomatoes and arrange them on the plate, drizzle them with olive oil, a touch of vinegar and a sprinkle of salt. Put the cooked fish over the tomatoes and garnish with basil leaves.