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Hot Tuna Salad

Updated February 23, 2016
(1 Votes)

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This image courtesy of David Loftus

Serves2

CostModerate

Moderate

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationhealthy, low-fat, peanut free, tree nut free

Equipmentgrill pan, mortar and pestle

Five Ingredients or LessYes

Mealdinner, lunch

Taste and Textureherby, light, savory

Type of Dishmain course salad, warm salad

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

Instructions

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.

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