Gino has a fantastic recipe for sliced tuna steak salad with cherry tomatoes, lemon and garlic.
Ingredients
- 2 tbsp flat leaf parsley
- 1 garlic clove
- 1 unwaxed lemon
- 2 tuna steaks, about 150g each and about 0.5cm thick
- 3 tbsp extra virgin olive oil
- Salt and black pepper
- 80 g2¾ oz rocket leaves
- 5 cherry tomatoes, halved
- 1 tbsp good quality balsamic vinegar
Method: How to make Sliced tuna steak salad with cherry tomatoes, lemon and garlic
Preheat a griddle pan until very hot.
Rub the tuna steaks with 2 tablespoons of the oil. Cook on the griddle pan for 1 minute on each side. Then season with salt and pepper and place on a chopping board to rest for 1 minute.
To prepare the gremolata, place the parsley and garlic on a chopping board and finely chop it with a sharp knife. Place in a bowl and grate over the zest of ½ the lemon. Mix and set aside.
Cut the tomatoes in half and cook, on the cut-side, in a frying pan for 30 seconds to make them soft. Then add balsamic vinegar.
Place the rocket on a serving plate and lay the tuna steaks on top. Add the tomatoes, drizzle over the gremolata and serve.
