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Hot tuna salad with basil dressing

Nutritional Information (amount per serving)

Calories
347kcal
Carbs
7.0g
Sugar
5.8g
Fat
16.5g
Saturates
3.3g
Protein
40.7g

Serves 2   Approx time: 20   Difficulty: super easy

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
 

Method

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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