This recipe is for fried tuna Milanese style with tasty wild oregano and anchovies. As it appears so often as an unremarkable sandwich filler this meaty fish can get overlooked this recipe puts it centre stage that makes a very delicious and good looking main course that will work well as a lunch or dinner option.

Ingredients below are for two people however its  easy to scale up for more people. Preparation time will be about 30 minutes. For the cooking time allow about 10 minutes

Ingredients For Tuna Milanese

6 Salted anchovy fillets
A chunk of 1 – 2 day old bread
1 level tablespoon dried oregano (wild on the branch if possible)
2 tuna steaks from Walter Purkis & Sons
A few tablespoons plain flour
1 egg beaten
vegetable oil for frying
1 lemon

Cooking Method For Tuna Milanese

Remove your tuna from the fridge and any wrapping allow it to come up to room temperature.

First make the crumb for your steak. Place the anchovy fillets, bread and oregano into the food processor and whiz until you have fine crumbs.

You need three bowls that can fit a single steak use for each of the coatings. Dip the tuna into first the flour, then the egg and lastly the breadcrumb mixture.

Pour some vegetable oil into a hot, heavy- based frying pan; give it a few minutes to get to a good hot temperature. (vegetable oil will get to a hotter temperature without burning than olive oils.)

Carefully lay the tuna into the pan and fry gently for 3 – 4 minutes either side, until the crumb is a nice crisp golden brown. Finish with a good squeeze of lemon before putting on serving plates.

A  salad with ripe tomatoes and mozzarella is a perfect accompaniment, as is a bowl of haricot beans dressed with olive oil, garlic, sea salt and parsley. Eat right away.