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Ingredients
- 60g unsalted butter
- 1/4 cup caster sugar
- 4 witlof, trimmed and halved
- Sea salt and cracked black pepper
- 1 tbsp champagne vinegar
- 1 tbsp chopped flat-leaf parsley
- 4 tuna steaks (about 180g each), trimmed
Method
Melt butter and sugar in a non-stick frying pan, add witlof, season to taste and cook over low heat, turning occasionally, for about 15 minutes or until witlof is tender. Add champagne vinegar and parsley and toss gently.
Brush both sides of tuna with oil and season with salt and pepper. Place tuna under a hot grill and cook on each side until done to your liking.
To serve
This recipes is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
