Seared tuna steak with courgettes and capers
Seared
tuna steak with courgettes and capers
Serves 4
·
100 ml olive oil
·
4 tuna steaks (about 300g each)
·
3 garlic cloves, roughly sliced
·
5tbsp pine nuts
·
2 large courgettes, roughly sliced
·
200g cherry tomatoes, halved
·
5tbsp capers in salt, rinsed
·
1tbsp fresh thyme leaves, chopped
·
80g pitted green olives, halved
·
Salt and pepper
- Heat 5 tablespoons of the olive oil in a
large frying pan and cook the tuna over a medium heat for two minutes each
side. Remove from the heat - Heat the remaining oil in a second frying
pan and fry the garlic, pine nuts and courgettes for three to four minutes
over a high heat. Add in the cherry tomatoes, capers, thyme and olives and
season with salt and pepper. Cook for a further minute. - Spoons the courgette mixture over the tuna
and return the pan to a medium heat. Cook the tuna for a further five
minutes, uncovered, to allow the fish to absorb the flavor - To serve, place the tuna steaks in the
center of a serving plate and pour a little of the courgette mixture over
each portion of fish
Top tip
This tasty dish takes less than 15 minutes
to cook, so it’s perfect for a quick fix after a long day. Tuna is an excellent
source of protein and omega-3 fatty acids
Courgettes with truffle and mint dressing
Courgettes
with truffle and mint dressing
Serves 4
·
4 medium courgettes
·
16 thin slices of white or black truffle
·
For the dressing
·
6tbsp extra virgin olive oil
·
3tbsp good-quality balsamic vinegar
·
1 garlic clove, finely sliced
·
3tbsp finely sliced fresh mint leaves
·
Salt and pepper
- To make the dressing, whisk together the
olive oil, vinegar, garlic and mint in a large bowl and season the mixture
with salt and pepper. - Thinly slice the courgettes lengthways
using a swivel-blade potato peeler. Place the slices in the bowl with the
dressing, season with more salt and pepper, mix well and leave to marinate
for about 10 minutes. - To serve, pile the courgettes in the
center of each of the four plates and top each serving with four slices of
truffle. Serve with some warm crusty bread to mop up the dressing.
Top tip
If you can’t find fresh truffles, use
truffles preserved in jars or even olive oil that’s truffle flavored
Fresh blackberry and Prosecco jelly
Fresh
blackberry and prosecco jelly
Serves 6
·
130g caster sugar
·
Zest and juice of 1 unwaxed lemon
·
4tsp powdered gelatin
·
450ml prosecco
·
180g blackberries
- Put the sugar in a medium saucepan with
300ml of water the lemon zest. Heat mixture gently until the sugar has
dissolved. Remove from the heat, leave it to cool and discard the lemon
zest. - Put the lemon juice in a small bowl and
sprinkle in the powdered gelatin. Leave to soak for three to four minutes.
Place the bowl over a pan of gently simmering water, ensuring that the
base of the bowl doesn’t touch the water, for a couple of minutes until
the gelatin has completely dissolved - Stir the gelatin into the sugar syrup
together with the strawberry puree and the prosecco. Mix all the
ingredients well - Meanwhile, divide three quarters of the
blackberries among six glasses and carefully pour over enough of the
liquid jelly to cover the fruit and chill until set. When the jelly has
set, pour over the remaining liquid jelly to the top of the glass and
refrigerate for live hours until the whole lot is set - Decorate with the served blackberries and
serve
Top tip
You can substitute the prosecco for a good
Champagne and the blackberries for strawberries if you prefer