Ingredients
- 1 tbsp Worcestershire sauce
- 2 tbsp balsamic vinegar
- 1 tbsp butter
- Dash or two of Tabasco
- 1 rasher bacon, rindless
- 2 yellowfin tuna steaks
- 1 tbsp olive oil
- Sea salt and pepper
- 6 freshly opened oysters
- Handful of baby spinach, washed
- 1 tbsp finely snipped chives
Method
In a small pan, gently heat Worcestershire sauce, balsamic vinegar, butter and Tabasco, stirring until combined, then remove from heat. Finely dice bacon. Heat barbecue or non-stick frypan. Brush tuna with olive oil, seasonwell and cook on one side for three minutes, then turn and cook the other side briefly or until done to your liking. Heat overhead grill. Arrange opened oysters on scrunched-up foil on the grill rack and top each with a spoonful of sauce. Scatter with diced bacon and grill until bacon is crisp. Arrange baby spinach on two serving plates with tuna. Tip two oysters with their sauce and bacon on top of the tuna and arrange a third in its shell to one side. Drizzle with any remaining sauce, scatter with black pepper and snipped chives and serve.
Tip: To cook oysters under an overhead grill, arrange them on a large piece of foil, scrunched-up to form little hills and valleys that help keep them upright and avoid spilling the juices.
