Sliced Tuna Steak Salad With Cherry Tomatoes, Lemon & Garlic |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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A tasty summery dish. Ingredients:
2 tablespoons flat leaf parsley |
1 garlic clove |
1 unwaxed lemon |
2 tuna steaks, about 5 . 5oz each and about 1 . 4in thick |
3 tablespoons extra virgin olive oil |
salt and black pepper |
3 ounces arugula leaves |
5 cherry tomatoes, halved |
1 tablespoon balsamic vinegar |
Directions:
1. Preheat a griddle pan until very hot.
2. Rub the tuna steaks with 2tbsp 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.
3. To prepare the gremolata, place the parsley and the garlic on a chopping board and finely chop with a sharp knife. Place in a bowl and grate over the zest of 1/2 the lemon. Mix and set aside.
4. Cut the tomatoes in half and cook, on the cut-side, in a frying pan. For 30 second to make them soft. Add balsamic vinegar.
5. Place the arugula on a serving plate and lay the tuna steaks on top. Add the tomatoes and drizzle over the gremolata and serve.
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