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4 tuna steaks
Salt and freshly ground black pepper
15 ml/1 tbsp olive oil
50 g/2 oz/1 small can of anchovy fillets, drained
50 g/2 oz/0.25 cup butter or margarine
2 bananas, sliced
15 ml/1 tbsp plain (all-purpose) flour
15 ml/1 tbsp curry powder
300 ml/0.5 pt/1.25 cups Fish Stock
15 ml/1 tbsp chopped parsley
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Method :
Lay the tuna in a greased shallow, flameproof dish, season with salt and
pepper and pour the oil over. Arrange the anchovies on top, cover and bake
in a preheated oven at 190°C/375°F/gas mark 5 for 25 minutes.
Meanwhile, melt the butter or margarine and fry (sauté) the bananas over a
fairly high heat until soft and just browning on the edges. Arrange the
cooked fish on a warm serving plate, place the bananas round the edge and
keep warm. Stir the flour and curry powder into the pan and cook,
stirring, for 2 minutes, then stir in the stock, bring to the boil and
cook, stirring, until the sauce thickens. Pour the sauce over the fish and
serve sprinkled with the parsley. |