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Jamie Oliver's Hot Tuna Salad




Source of Recipe


Sainsbury's


List of Ingredients




1 bunch asparagus, trimmed
2 handfuls ripe cherry tomatoes, quartered
large handful fresh basil, baby leaves reserved
1 handful black olives, stones removed
good splash extra virgin olive oil
½ lemon, juice only
2 x 170g packs Sainsbury’s Taste the Difference prime tuna steaks
2 x 15ml spoons crème fraîche
sea salt and freshly ground black pepper

Recipe



1. Heat a griddle pan until it gets really hot, then put your asparagus on it. Put a heavy saucepan on top so that it presses the spears right down onto the bars and makes lovely brown charred marks. Cook it for 2 minutes, turning halfway through. Cut your asparagus diagonally in half.

2. Put the asparagus in a bowl with your tomatoes, half the basil leaves, 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 with a little bit of oil and season it. Sear for about 1 minute on each side to cook it rare – do it for 2 minutes on each side if you prefer it medium, or 3–4 minutes each side if you like it well-done.

4. Pound the remaining basil in a pestle and mortar, then mix it with the crème fraîche. Season and add some more lemon juice to taste.

5. Put the salad on a plate, then tear the tuna and pop it on top. Spoon over some of the crème fraîche sauce and scatter over the baby basil leaves.