Joshua’s recipe of the day-tuna with pinzimonio.


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
Ingredients
Palmer’s Tuna Steaks
Olive Oil
Salt
Fresh lemon
Parsley
Balsamic vinegar
2 cloves of garlic
Splash of white wine

Step 1

For the pinzimonio squeeze the juice of a lemon.

Step 2

Add 30ml of olive oil.

Step 3

Add 20 ml of balsamic vinegar.

Step 4

Add chopped fresh parsley including the stalks.

Step 5

Add the chopped garlic.

Step 6

Add 1/2 a teaspoon of salt.

Step 7

Mix and leave it aside.

Step 8

Brush a pan with oil.

Step 8

Season your tuna steak with salt.

Step 9

Add them to the hot pan.

Step 10

Cook for a few minutes on each side.

Step 11

Add a splash or more of white wine.

Step 12

When ready place it on a serving plate.

Step 13

Add the pinzimonio

Step 14

Make sure that it’s still slightly pink inside.

Step 15

Enjoy!

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