Hot tuna salad with basil dressing

Name: Hot tuna salad with basil dressing
Total time: 20 min
Yield: 2
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

On a lovely pile of asparagus, olives and tomatoes

Gluten-freegf

“Delicious seared tuna steak with gorgeous, colourful salad – this one's perfect for summer ”

Serves 2

Cooks In20 minutes

DifficultySuper easy

Fish, Dinner for two, Lighter New Year, Romantic meals

Nutrition per serving

Calories

347

17%
Fat

16.5g

24%
Saturates

3.3g

17%
Protein

40.7g

81%
Carbs

7.0g

3%
Sugars

5.8g

6%

Of an adult's reference intake

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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

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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.