Vital Veg, organic farm, celery

Tuna steaks with sweet and sour celery

4 fresh tuna steaks
2 celery hearts, rinsed and chopped
1 medium onion, finely chopped
2 tbsp olive oil
3 tomatoes, skinned, seeded and chopped
2 tbsp capers
4 tsp unrefined sugar
3 tbsp white wine vinegar
Chopped parsley
Salt and freshly ground black pepper

Heat the oil in a frying pan, add the onion and cook for 3-4 mins.

Add the chopped celery and cook for a further 3-4 mins until beginning to soften.

Stir in the tomatoes and cook over a medium heat until the tomatoes become pulpy.

Add the capers, sugar and vinegar. Turn up the heat and cook until the vinegar has evaporated. Set aside.

Heat a griddle and brush the tuna with a little oil and season.

Place the tuna in the hot pan and cook for about 3 minutes on each side. (1 min each side for rare, 4 mins each side for well done).

Serve the fish topped with the celery mixture and scatter over chopped parsley.

Season to taste.