20 mins
Super easy
serves 2
About the recipe
Ingredients
a bunch of asparagus, trimmed (or use a good handful of green beans instead)
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
1 lemon
sea salt and freshly ground black pepper
2 tuna steaks, from sustainable sources, ask your fishmonger
2 tablespoons fat-free natural yoghurt
Method
Delicious seared tuna steak with gorgeous, colourful salad – this one's perfect for summer
- Heat a griddle pan until it gets really hot then put your asparagus in it. Place a heavy saucepan on top so that it presses the spears right down on to the bars. Cook them for 2 minutes, turning them halfway through, until they have lovely charred marks. Pop the asparagus on a board and chop them in half at an angle.
- Put the asparagus in a bowl with your tomatoes, half the basil leaves, the olives, a splash of oil and a squeeze of lemon juice. Season, then toss it all together and put it to one side while you get the fish ready.
- Rub your tuna steaks with a little bit of oil and season them. Sear them for about a minute on each side in the griddle pan for a rare steak – leave them for 2 minutes on each side if you prefer them cooked medium, or 3 to 4 minutes each side if you like them well done.
- Pound the remaining basil in a pestle and mortar then mix in the yoghurt. Season and add some more lemon juice to taste.
- Put the salad on a plate, then tear the tuna into strips and pop them on top. Spoon over some of the basil dressing and scatter over the baby basil leaves.
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