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Seared tuna, chilli vierge & garlic crumbs
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240g pack Waitrose 1 2 Yellowfin Tuna Steaks
2 tbsp olive oil
20g fresh breadcrumbs
2 cloves garlic, finely chopped
30g Cooks’ Ingredients Sundried Tomato Paste
1 red chilli, finely chopped
5g tarragon, stalks removed
5g chives, snipped
200g classic vine tomatoes, chopped
½ bunch salad onions, sliced
1. Brush the tuna on both sides with 1 tsp of the oil and season lightly. Mix a further 1 tsp of the oil with the breadcrumbs and garlic. Mix the remaining oil with the tomato paste, chilli, half the herbs and 2 tbsp water.
2. Heat a dry nonstick frying pan until very hot. Add the tuna and fry for about 2-3 minutes on each side so the surface is golden and cooked to your liking. Lift out onto a plate and keep warm.
3. Add the tomatoes, salad onions and remaining herbs to the pan, and cook for just 1 minute so the tomatoes still hold their shape. Transfer to serving plates, place the tuna on top and drizzle with the dressing. Add the garlic crumbs to the pan and heat through until the crumbs start to toast. Spoon over the tuna.
Typical values per serving:
1 of your 5 a day; high in protein.