Havering’s star junior chef nine year old Joshua Puncheon from Harold Wood today teaches us how to make tuna with pinzimonio.
Palmers Tuna with Pinzimonio
Palmer’s Tuna Steaks
2 cloves of garlic
Splash of white wine
For the pinzimonio squeeze the juice of a lemon.
Add 30ml of olive oil.
Add 20 ml of balsamic vinegar.
Add chopped fresh parsley including the stalks.
Add the chopped garlic.
Add 1/2 a teaspoon of salt.
Mix and leave it aside.
Brush a pan with oil.
Season your tuna steak with salt.
Add them to the hot pan.
Cook for a few minutes on each side.
Add a splash or more of white wine.
When ready place it on a serving plate.
Add the pinzimonio
Make sure that it’s still slightly pink inside.