Ingredients
SALAD
350g mixed green and yellow beans
½ a baguette
12 black olives (stone in)
3 ripe mixed-colour tomatoes
1 romaine lettuce
20g feta cheese
1 lemon
TUNA & DRESSINGS
1 big bunch of fresh basil
6 anchovy fillets, from sustainable sources
1 lemon
extra virgin olive oil
2 x 200g tuna steaks (2.5cm thick), from sustainable sources
1 tablespoon red wine vinegar
1 heaped teaspoon wholegrain mustard
1 teaspoon runny honey
Method
Ingredients out • Kettle boiled • Medium lidded pan, high heat • Griddle pan, high heat • Liquidizer
START COOKING
- Line the beans up and cut off the stalks, put them into the pan with a pinch of sea salt, then cover with boiling water and the lid.
- Slice the baguette into 2cm chunks and put on the griddle pan, turning when golden.
- Pick and reserve 10 baby sprigs of basil. Rip off the rest of the leaves and blitz them in the liquidizer with the anchovies, juice of 1 lemon, 4 tablespoons of extra virgin olive oil and a splash of water.
- Pour about 40% of the dressing on to a nice serving platter and put aside. Rub 10% into the tuna and season with salt and black pepper.
- Pour the rest of the dressing into a big bowl with the vinegar, mustard and honey, then mix together.
- Drain the cooked beans, remove the stones from the olives, roughly chop the tomatoes, then add it all to the bowl of dressing and toss together.
- Put the tuna on the griddle pan and cook for 2 minutes on each side, or until blushing in the middle.
- Chop the lettuce into 2cm chunks, tear the toasts into croutons and arrange over a large board with the lettuce. Scatter the dressed beans, olives and tomatoes over the top.
- Tear each tuna steak in half and add to the dressing platter. Scatter over the reserved basil leaves, crumble over the feta and serve with lemon wedges.
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