Jamie Oliver’s Hot Tuna Salad with Basil
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
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.
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.
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.
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.
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.
Chef’s tip: For the tomatoes I used a mix of Taste the Difference Vittoria Tomatoes and Taste the Difference Sungold Tomatoes.
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