Cornwell's Tahitian Fish

INGREDIENTS

4 tuna steaks
1/4 cup Cornwell’s white vinegar
1 cup white wine
1 tbsp chopped coriander
4 spring onions, sliced
2 garlic cloves, chopped
Olive oil
Baby spinach leaves, to serve
Olive tapenade, to serve

METHOD

Heat a tablespoon olive oil in a frying pan and cook 4 tuna steaks on both sides until browned on the outside and pink in the centre. Remove from pan.

Add 1/4 cup Cornwell’s white vinegar to the pan and cook over a high heat until nearly evaporated. Add 1 cup white wine, 1 tablespoon chopped coriander, 4 sliced spring onions and 2 chopped garlic cloves. Cook for 3-4 minutes over a high heat.

Arrange some abby spinach leaves on serving plates. Top with a tuna steak and pour over the sauce. Serve with a dollop of olive tapenade.