Seared tuna steaks with anchovy and rosemary sauce
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Dairy-freeEgg-freeNut-free
This simple fish supper is a healthy and quick mid-week dinner option.
Ingredients
For the vegetables
- 300g/10½oz new potatoes, scrubbed
- 150g/5½oz bobby or green beans, topped and tailed
- 150g/5½oz sprouting broccoli
- 100g/3½oz shelled fresh peas
- 1 tbsp olive oil
- salt and freshly ground black pepper
For the sauce
For the tuna steaks
Method
To make the vegetables, place the potatoes in a saucepan of salted water and bring to the boil. Simmer until just cooked and drain. In another saucepan of boiling salted water, cook the bobby beans for 5 minutes. Add the sprouting broccoli and peas, cook for a further 2 minutes and drain. Cut the new potatoes in half and place in a large bowl with the broccoli, beans and peas. Add the oil and season lightly with salt and pepper.
To make the sauce, use a pestle and mortar to crush the anchovies until completely broken up. Add the rosemary and lemon juice, mixing well with the pestle in a circling motion. Gradually add the oil, mixing until the sauce is emulsified.
To make the tuna, rub the oil on to each tuna steak and season with a little sea salt. Cook each steak in a very hot dry frying pan for 2 minutes, then turn over and cook for 1 minute. Transfer to a chopping board and cut into 5mm/¼in slices against the grain.
To serve, place the vegetables on warmed plates and top with the tuna slices. Drizzle over the sauce and serve immediately.
