Hot tuna salad with basil crème fraîche
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 crème fraîche. 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 crème fraîche sauce and scatter over the baby basil leaves.
Comments
Kao [Visitor]
Sun 01 Jul 2007 @ 19:31
Thanks Jamie for this lovely recipe:) This salad is really addictive - tasty yet really simple and versatile! Actually I replaced tuna to Tofu steak (because the weather is so hot and humid hence tuna is too heavy) and creme fraiche to soy cream, it still worked well!
Lorraine@italianfoodies [Visitor]
Sat 28 Jul 2007 @ 15:39
This is definitely on my menu plan for this week!! Looks yum!!
Lorraine@italianfoodies [Visitor]
Tue 21 Aug 2007 @ 18:28
I made this and it was absolutely delicious!
stephanie cole [Visitor]
Sat 17 May 2008 @ 19:09
This dish was so simple to make and still so tasty, this one's up there with my all time fave. yey o yey !!! i love it
susana [Visitor]
Mon 26 May 2008 @ 20:00
hi
It's fantastic, this is the tipe of meal in my country (Portugal), but in this is very good.
It's fantastic, this is the tipe of meal in my country (Portugal), but in this is very good.
Maria de Fátima [Visitor]
Mon 02 Jun 2008 @ 20:01
Ola Jamie,adoro seu programa e suas receitas.Fiquei apaixonada pela sua horta de verduras e legumes.Um abraço,Fátima.
Sol [Visitor]
Tue 17 Jun 2008 @ 17:08
Hi! I m from Argentina and I wanted to do this recipe but I dont know what s "creme fraiche",could someone help me out? Thanks!
rate
1365 votesserves 2
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
• 2 tablespoons crème fraîche
• 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
• 2 tablespoons crème fraîche
more salad
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