See Also: Penalty Stroke - Field Hockey(gambling)
Marinated Tuna Salad(recipes)
Fresh marinated tuna with butter beans(recipes)
Penalty Corner - Field Hockey(gambling)
Marinated Vegetable Salad(recipes)
Marinated Tomato Salad(recipes)
Marinated lamb chops with chargrilled field mushrooms and garlic butter(recipes)
Tuna Salad(recipes)
Marinated Corn & Red Bean Salad(recipes)
Marinated Antipasto Pasta Salad(recipes)

Penalty Stroke - Field Hockey (gambling) and Marinated Tuna Salad (recipes)


Penalty Stroke - Field Hockey (gambling)


If a defending player fouls an opponent in the goal circle, a penalty stroke is awarded. The ball is placed 7 yards (6.4 meters) from the goal and only the goalkeeper is allowed to defend.

Marinated Tuna Salad (recipes)






Serves 6



Preparation time

1-2 hours



Cooking time

10 to 30 mins

















Ingredients



400g/14oz loin of tuna,from the tail end3 tbsp olive oil150ml/5fl oz classic vinaigrette1 tsp coriander berries,lightly crushed1 tbsp chopped fresh coriander2 sticks salsifya good squeeze of lemon juice2 globe artichokes100g/3½oz mangetout, chopped1 small onion,sliced2 medium carrots,thinly sliced2 tbsp aged balsamic vinegarsea salt and freshly ground black pepper



Method



1. Slice the tuna loin into two long fillets. Heat 1 tbsp of the oil in a heavy-based frying pan (or a ridged griddle pan if you want attractive chargrilled stripes on the tuna). Sear the fillets for two minutes all over - the flesh should still feel a little springy. Do not overcook tuna, as it will toughen and dry out. Transfer to dish.2. Mix half the vinaigrette with the coriander berries, then pour over the tuna fillets. Press the fresh coriander over the surface. Cover and leave to steep for 1 hour.3. Meanwhile, peel the salsify and cut into sticks. Cook in boiling salt water with the lemon juice for 5 minutes. Remove with a slotted spoon, refresh and set aside.4. Cut off the artichoke stalks, pull off the leaves and cut out the hairy choke to leave the meaty heart. Cut the heart into pieces. Cook in the lemon water for 10 minutes. Drain.5. Blanch the mangetout in boiling water for 1 minute, then drain and refresh under cold running water. Drain and pat dry.6. Heat the remaining oil in a saucepan, add the onion and cook for 3 minutes. Add the carrots, salsify and artichokes, and cook for 1 minute. Season nicely and stir in the balsamic vinegar and then the rest of the vinaigrette. Set aside to cool.7. To serve, remove the tuna from the marinade (no need to scrape off the herbs unless you wish to). Cut the fillets into medallions. Divide the soused Vegetables amoung the plates and place the tuna medallions on top of each.