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Tuna Salad

Hot tuna salad with basil dressing

On a lovely pile of asparagus, olives and tomatoes

Tuna Salad

20 mins

Super easy

serves 2

About the recipe


nutrition per serving

347

Calories


16.5g

Fat


3.3g

Saturates


5.8g

Sugars


40.7g

Protein


7g

Carbs


of an adult’s reference intake


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

  1. 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.
  2. 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.
  3. 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.
  4. Pound the remaining basil in a pestle and mortar then mix in the yoghurt. Season and add some more lemon juice to taste.
  5. 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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