← Back to Search Results
Hot Tuna Salad

Photo by: David Loftus
Comments: 0
 

Recipe

Yield: Serves 2

Ingredients

  • A bunch of asparagus (or a large handful of green beans), trimmed
  • 2 handfuls of cherry tomatoes, quartered
  • A large bunch of fresh basil, leaves picked, baby leaves kept to one side
  • A handful of black olives, stones removed
  • Extra virgin olive oil
  • Juice of ½ a lemon
  • Sea salt and freshly ground black pepper
  • tuna steaks, about 6 ounces each
  • 2 tablespoons creme fraiche

Directions

Heat a griddle pan until it gets really hot then put your asparagus on it. Put a heavy saucepan on top so it presses the spears right down onto the bars and makes lovely brown charred marks. Cook them for 2 minutes, turning halfway through. Pop the asparagus on a board and chop them in half on the diagonal.

Put the asparagus in a bowl with your tomatoes, half the larger basil leaves, olives, a splash of extra virgin olive oil and most of your lemon juice. Season with salt and pepper, then toss it all together and put to one side while you get the fish ready.

Rub your tuna with a little bit of oil and season. Sear for about a minute on each side. This will cook it rare – do it for 2 minutes on each side if you prefer it medium or 3 to 4 minutes each side if you like it well done.

Pound the remaining basil in a pestle and mortar then mix in the crème fraîche. Season and add some more lemon juice to taste.

Put the salad on a plate then break up the tuna and pop it on top. Spoon over some of the crème fraîche sauce and scatter over the baby basil leaves.


© 2014 Jamie Oliver

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving, 1/4 cup of olives, and 1 tablespoon of olive oil. A handful is equivalent to ¼ cup. A large handful is equivalent to 1/3 cup.

 

Nutritional Information

Nutrients per serving (% daily value)

367kcal (18%)
63mg (6%)
14mg (23%)
1170mcg RAE (39%)
612mg
102mg
41g
2g
2g
5g
70mg (23%)
642mg (27%)
5g (24%)
20g (31%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

good-to-the-grain Good to the Grain
by Kim Boyce
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
cook-with-jamie Cook with Jamie
by Jamie Oliver
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
flavor Flavor
by Rocco DiSpirito
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?