Some people say Tuna tastes like Cat Food.

My Lovely New Coat

A couple of weeks ago I was having a serious dilemma. Where was I going to get my faux fur coat from and what animal would it represent?!!!! Many of you may have been seriously concerned for me as 'tis a serious winter problem. 

Worry no longer!!!!!!

After visiting every shop in Manchester (except for one's like Currys or Carphone Warehouse because they don't sell coats) I managed to find one. Hurrah!!!!

I decided to go for a plain colour as I already own trousers, 3 dresses, 1 playsuit, a bag, a tshirt and a jumper in leopard print so I realised I wouldn't be able to wear any of those with the coat. It is the warmest thing ever to happen to me. This week I have done a bit of sitting in my flat in it but I got too hot and had to take it off so I hung it up so I could look at it. Lovely Coat.

Thats enough coat business for now. I shall move onto the cooking,

Tuna with a Bearnaise sauce

You will need (for two people)

2 Tuna Steaks

For the Sauce:
1 shallot finely chopped
2 tablespoons of white wine
1 bay leaf
Dried or Fresh tarragon (about a teaspoon of dried)
2 large tablespoons of butter
An egg yolk





A bearnaise or hollandaise sauce is not super easy to make. I felt like I had put my soul into this sauce by the time I served it up.

You will need time, patience and most importantly the ingredients. There seem to be very complicated recipes all over the internet involving things like muslin, the blood of a young carpenter, and a cooking process that needs moonlight. I am going to try and  be as simple as possible. i.e no blood.

Firstly put the shallot, tarragon, bay leaf and white wine in a pan and leave to reduce.This should take around 3-4 mins. Simples!

Next whisk up your egg yolk in a bowl and then place that bowl over a pan of SIMMERING water, make sure it's not boiling an add the reduced shallot and tarragon. At this point maybe take out the bayleaf as when you serve it up only one person would get the bayleaf which may cause a bayleaf barney!

Melt some butter (I do it in the microwave, you can do it wherever you want) and then slowly slowly bit by bit add the melted butter to the egg and reduction and keep whisking. If the sauce goes weird i.e curdles/splits/goes too thick then add in some cold water.

Cook the tuna on a griddle or frying pan for about 3-4 mins on each side so it is still a bit pink in the middle.

Serve with salad/mange tout/little potatoes.

You could also have it with rice or any other veg of your choice.

P.s to make a hollandaise sauce - follow the above directions but leave out the tarragon and bay leaf.

This week I saw a boy walking along the road eating a bowl of cereal like he was in his own home, but he was on the street!!!! Silly Boy.