Grilled tuna with rocket salad

Grilled tuna with rocket salad

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
6-8 baby squashes, halved
125g sugar snap peas, topped and tailed
1 bunch rocket leaves
1 red salad onion
4 tuna steaks
1 tablespoon light olive oil
salt and freshly ground black pepper

Dressing

Quantity Ingredient
1 lime, juiced
1 teaspoon ginger, freshly grated
3 tablespoons olive oil

Method

  1. Bring a saucepan of salted water to the boil, add the squashes and boil for 2–3 minutes or until tender. Remove with a slotted spoon and refresh in iced water.
  2. Drop the peas in boiling water and cook for 1 minute or until bright green. Drain, refresh in cold water and drain thoroughly.
  3. Remove the stems from the rocket, thoroughly wash the leaves, and dry well. Halve the onion and cut into thin slices.
  4. In a large bowl, whisk together the lime juice, ginger and oil. Toss the rocket and vegetables lightly in the dressing and set aside.
  5. Brush the steaks with the olive oil and cook for a few minutes on each side under a preheated grill or in a ribbed grill pan or heavy frying pan. The tuna should be seared on the outside and still pinkish on the inside.
  6. To serve, pile the salad on serving plates and top with the grilled tuna. Season to taste with salt and a good grinding of pepper.
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