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450 g (1 lb) cherry tomatoes, halved
2 tbsp capers, chopped finely
2 tbsp thyme sprigs
100 g (4 oz) half fat hard cheese, crumbled
3 tbsp lemon juice
1 tsp Dijon mustard
1 tsp white wine vinegar
3 tbsp chopped chives and basil
4 x 175 g (6 oz) tuna steaks
Baby spinach, watercress and rocket
Preheat a grill. Place tomatoes in a shallow ovenproof dish in one layer and season with salt and pepper and sprinkle over capers, thyme sprigs and drizzle with a little olive oil. Grill for 10 minutes, or until tomatoes are tender but still retaining their shape. Sprinkle over cheese and leave dish under grill but turn off heat.
Whisk lemon juice with 1 tbsp olive oil, mustard, vinegar, herbs and a pinch of sugar to make a dressing.
Season tuna with black pepper and coat lightly with oil (you can use a cooking spray). Remove tomatoes from under grill and turn heat to high. Place tuna on a baking tray and grill for 10 to 12 minutes or until just cooked and still a little pink in the centre. Arrange salad leaves on serving plates and spoon over tomatoes and cheese. Break tuna into pieces and add to salad. Drizzle over dressing.
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