SEARED TUNA IN A CITRUS MARINADE (SERVES 2-4)
2 tuna steaks
1 cup freshly squeezed orange juice
1 tbsp. Provençal herbs (thyme, rosemary, oregano, etc.)
1 tsp. sugar
Salt and freshly milled black pepper
1/2 cup olive oil
1. Rinse the tuna steaks, dry with kitchen paper and set aside.
2. Prepare a marinade with the orange juice, herbs, sugar, salt, pepper and olive oil. Add the tuna
steaks, ensuring they are immersed in the marinade. Set aside for at least an hour.
3. Preheat the Jet Fryer.
4. Remove the steaks from the marinade and place them on the frying basket of the Jet Fryer after
brushing it with olive oil.
5. Cook for 8-10 minutes. The tuna should still be red and juicy in the middle.
6. Cut each tuna steak in half and serve with a lettuce and citrus fruit salad.
TANDOORI-STYLE CHICKEN (SERVES 2-4)
2 lemons
1 cup plain, unsweetened yogurt
1 clove garlic, finely chopped
2 tbsp. grated ginger
2 tsp. coriander seeds
1 green cardamom pod
2 cloves
1/2 tsp. cumin
1 bay leaf
1 tsp. cayenne pepper
1 tsp. black pepper
Salt
6 small, skinless chicken thighs
3 tbsp. clarified butter
1. Prepare a marinade with the lemon, yogurt, garlic and ginger.
2. Roast the spices in a dry frying pan until they release their aroma, then grind them in a pestle
and mortar or food processor. Add the marinade and season.
3. make two or three cuts in each piece of chicken and add them to the marinade. Cover in plastic
wrap and leave in the refrigerator for at least 8 hours.
4. Preheat the Jet Fryer.
5. Cook the chicken on the frying basket for an hour, occasionally basting with the leftover marina-
de. when the time is up, brush with the butter and cook for a further 30 minutes until the juices run
clear when pierced with a skewer.
6. Serve hot, accompanied by slices of lemon and chutney.
