Thu, May 24 2012
hot tuna salad with basil crème fraîche
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
Votes
0
Rating
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.
Images (1)
Reviews (0)
Be the first to review this listing!