- 8oz tuna steak
- 2 eggs
- 100ml/3½fl oz milk
- 225g/8oz flour
- 110g/4oz breadcrumbs
- 1 lime, grated zest only
- 1 tsp dried oregano
- pinch of salt
- 4 tbsp vegetable oil
- 4 tomatoes, roughly chopped
- 225g/8oz courgettes, diced
- 75ml/3fl oz olive oil
- 1 small red onion, roughly chopped
- 1 clove garlic, chopped
- 30g/1oz mixed pitted olives, roughly chopped
- 1 anchovy fillet, chopped
- ½ tbsp white wine vinegar
- bunch of basil
- 1 lime, juice only
- salt and pepper
- Heat the olive oil in a pan and add the onion and garlic and cook until soft.
- Turn up the heat and add the courgettes and cook for a further 2 minutes.
- Reduce the heat and add the tomatoes, olives, anchovy, vinegar, whole basil leaves, lime juice and seasoning.
- Stir all the ingredients and reduce the heat to the lowest possible and leave to cook while preparing the fish fingers, stirring occasionally.
- In a bowl crack the eggs and whisk in the milk.
- In another bowl mix the breadcrumbs, lime zest and oregano.
- In another bowl place the flour.
- Cut the tuna steaks into fingers
- Coat each piece of fish in the flour, then dip into the egg mixture and finally in the breadcrumbs.
- In a large frying pan heat the vegetable oil over a moderate heat and place the coated fish fingers in the oil.
- Cook until golden brown on both sides and drain.
- Serve with a large spoonful of compôte and the fish fingers arranged to one side.