Ingredients
Serves 4Pan-fried tuna
4 x 150–175g (5–6oz) tuna fillets
Salt and ground pepper
2 tbsp olive oil
Olive, sun-dried tomato and caper salsa
100g pitted black olives
150g pitted green olives
4 tbsp chopped sun-dried tomatoes
1 tbsp capers
2 cloves of garlic, peeled and crushed or finely grated
8 basil leaves, torn
100ml extra-virgin olive oil
Pea guacamole
450g shelled fresh or frozen peas
Salt
2 tbsp extra-virgin olive oil
2 tbsp lime juice
2 Tbsp finely chopped coriander
½ -1 red chilli, deseeded and finely chopped
½ tsp cumin seeds, ground
½ tsp coriander seeds, ground
Method
Pan-fried tuna
The colour contrast of this tuna looks beautiful on the plate. The outside is cooked and full of flavour while the inside remains pink, moist and succulent. Served warm, this goes perfectly with the Olive, Sun- dried Tomato and Caper Salsa.
Place a large frying pan or griddle pan on a high heat and allow it to get very hot. Brush each side of the tuna fillets with the olive oil and season with salt and pepper.
Place on the pan and cook for 2–3 minutes on each side – the centre should still be pink.
Take off the heat and leave to sit for a few minutes before serving.
Olive, sun-dried tomato and caper salsa
This salsa works with everything, from steak to mackerel. It’s also delicious with the Pan-fried Tuna.
Place all the ingredients apart from the oil in a food processor and whiz for a few seconds, leaving it still slightly chunky.
Pour in the olive oil and whiz for a few seconds until combined. This will keep, covered, in the fridge for a couple of weeks. Let it come back up to room temperature before serving.
Pea guacamole
Not strictly a guacamole, this is a pea purée packed with flavour. It is delicious with the Pan-fried Tuna and Olive, Sun-dried Tomato and Caper Salsa.
Cook the peas in boiling, salted water for 3–4 minutes for fresh peas, 2–3 minutes for frozen. Refresh under cold water and drain.
Place in a food processor with the remaining ingredients and a good pinch of salt (or use a hand-held blender) and whiz for 1–2 minutes or until almost smooth.
Taste, adjusting the seasoning if necessary, then put into a bowl and cover and refrigerate until needed. Bring back up to room temperature before serving, if not using immediately.