SEARED TUNA WITH MOJO SAUCE AND CHARGRILLED COURGETTE, BY EDINBURGH SCHOOL OF FOOD AND WINE FOR SUPERNATURE COLD PRESSED RAPESEED OILS

If you are looking for a tasty but healthy fish dish with a kick of spice, this seared tuna dish might fit the bill.

It’s made using Supernature’s original and award-winning cold pressed rapeseed, which has a light and buttery taste.

Supernature is part of the Scottish Cold Pressed Rapeseed Oil Group, which was set up to help promote the use of this versatile and tasty oil.

Scottish rapeseed oil is ideal for roasting, frying, baking and drizzling.

It has low food miles compared with other oils and is celebrated for its health benefits, including its reduced amount of unhealthy saturated fat compared with other cooking oils and fats. Basil leaves, finely chopped Salt and pepper

For the sauce:

1 clove garlic

1 tsp cumin

1 tsp paprika

2 red peppers

1 slice of bread Supernature rapeseed oil Salt and pepper

Equipment:

Hand blender Mandolin or vegetable peeler

METHOD

1. For the Mojo sauce, chop the ingredients into small, manageable pieces and add to a tall-sided jug. Add a little oil at this stage, but not too much, then use a hand blender to make it all into a smooth paste. If too thick, add a little more oil. Season to taste and add some spice if desired. Supernature’s chilli infused oil is the perfect way to add some spice to this dish.

2. Make long ribbons of courgette using a mandolin or a vegetable peeler and toss in a little oil with some finely chopped chilli, sea salt