the naked chef

Meatballs

meat

bread

cumin seeds

½ a small dried red chilli

rosemary

oregano

olive oil

x Basic tomato sauce

basil

mozzarella cheese

Parmesan cheese

onion

garlic

Dijon mustard

This sauce can be frozen for a couple of months, or refrigerated for up to a week, and is the basis of a lot of dishes.

Basic tomato sauce

red chilli

x plum tomatoes

red wine vinegar

extra virgin olive oil

When buying tuna you should look for meat that is evenly coloured, dark red and has a fine, tight grain free of large sinews. Generally you get better tuna in good fishmongers than in supermarkets, but sometimes the supermarkets get a good batch in, so keep your eyes peeled. There is a bit of a thing about it being fashionable to serve tuna pink; if you buy good-quality fresh tuna the last thing you want to do is cook it all the way through and make it taste like tinned tuna, so yes, good-quality fresh tuna should be served rare or very pink.

Seared tuna steak

coriander seeds

coriander

lemon

tuna

Inspired by my <a href="https://www.jamieoliver.com/recipes/chicken-recipes/chicken-baked-in-a-bag/" rel="noopener" target="_blank">retro recipe</a> from <em>Happy Days with The Naked Chef</em>, this reimagining is an absolute joy to make and eat. Take this as a principle recipe – mixing up the flavours and ingredients as you see fit. I’ve given you the measurements for one person here, but feel free to double up – you’ll just need a larger piece of foil. Enjoy! 

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Top Tags

Meatballs

Basic tomato sauce

Seared tuna steak

Thai green fish in a bag

Top 4 the naked chef recipes from across the web

The most viewed the naked chef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Meatballs

Basic tomato sauce

Seared tuna steak

Thai green fish in a bag

The most viewed the naked chef recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine