Name: Hot tuna salad with basil dressing
Total time: 20 min
Yield: 1
Ingredients: 1 bunch apsaragus trimmed (or use a good handful of green beans instead); 2 handfuls cherry tomatoes quartered; 1 large bunch fresh basil leaves picked, baby leaves kept to one side; 1 handful black olives stones removed; extra virgin olive oil; 1 lemon; sea salt; freshly ground black pepper; 2 tuna steaks from sustainable sources, ask your fishmonger; 2 tablespoons fat-free natural yoghurt

Hot tuna salad with basil dressing

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Total Time:
20 minutes

"Seared tuna steak with vibrant summer salad"

Ingredients:

1 bunch apsaragus trimmed (or use a good handful of green beans instead)
2 handfuls cherry tomatoes quartered
1 large bunch fresh basil leaves picked, baby leaves kept to one side
1 handful black olives stones removed
extra virgin olive oil
1 lemon
sea salt
freshly ground black pepper
2 tuna steaks from sustainable sources, ask your fishmonger
2 tablespoons fat-free natural yoghurt

Instructions:

Preheat a griddle pan until very hot. Add asparagus and press down with a heavy saucepan to char them for 2 minutes, turning halfway through. Transfer asparagus to a board, chop in half diagonally. In a bowl, combine asparagus, tomatoes, olives, half of the basil leaves, a splash of oil, and lemon juice. Season, toss, and set aside. Rub tuna steaks with oil, season, and sear in the griddle pan for desired doneness (1 minute each side for rare, 2 minutes for medium, 3-4 minutes for well done). Pound remaining basil in a mortar, mix with yogurt, season, and add lemon juice to taste. Plate the salad, top with torn tuna, drizzle with basil dressing, and garnish with baby basil leaves.

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