My Summer holiday is in 23 days!!!
Now begins my healthy-kick, daily yoga sessions and thrice-weekly runs.
To kick off today’s dinner was from this month’s Good Food magazine. Seared tuna steak for a low-fat protein with purple sprouting broccoli and green beans dressed with an anchovy and caper dressing for taste.
I am also pleased to say the dish was gluten free (which seems to be trending at the moment!) and went down a treat with Elix, who announced afterwards she wanted to eat it again!
The dish was very quick and easy to cook and I will definitely be using the salad and dressing idea to accompany chicken, steak, salmon and fishcakes.
2 tbsp chopped chives
12 basil leaves
2 tbsp chopped mint
zest and juice of 1 lemon
2tbsp olive oil
1 tbsp dijon mustard
1 tbsp small capers
6 anchovies chopped
300g runner beans (i mixed this up half beans and half broccoli – i think broad beans, mange tout, sugar snaps would also work very well)
2 tuna steaks
small handful flat leaf parsley
2 tbsp toasted flaked almonds
Put the herbs, lemon zest and juice, olive oil and mustard into a food processor and blitz to a puree. Brush 2 tbsp of the dressing onto the tuna steaks and add the capers and anchovies to the remaining. Mix together to make the vegetable dressing.
Cook the beans (or whatever greens you decide to have) in boiling water for 5 minutes, these should still have a bit of crunch to them to provide a contrasting texture for the tuna and hold up against the punchy dressing.
Ensure the tuna is fully coated with the dressing and place on a hot griddle pan for 2-3 minutes each side or until cooked to your desire (Elix likes her tuna well done).
To plate up – pour the dressing over the greens ensuring each and every vegetable has a tasty dash of the fresh sauce. Top with the chargrilled tuna, scattering almonds on top.