On 9th April 2016, This was Dinner…
Well, behind as usual, what better opportunity to get up to date but a real wash-out of a bank holiday. We didn’t even get to the Tour de Yorkshire as we were going to walk the dog to see it but would have got soaked to the skin. Well done to everyone who braved the rain and made the most of it.
Fresh tuna is not a favourite of mine. This might sound weird but it is a little too meaty and not quite fishy enough for me. However, being the nice person I am, I force myself to put it on the menu sometime as Mr S likes it. After eating this though, I think I might have tuna a little more often.
- Preheat the oven to 160°c (fan)
- Cut up a ciabatta into large chunks
- Zest a lemon
- Roughly chop a few anchovies
- Finely chop a garlic clove
- Grate some parmesan and shave a little more for serving
- Chop some kale, removing the thick stalks first
- Get tuna steaks, mayo, buttermilk, Worcestershire sauce, Dijon mustard, extra virgin olive oil & seasoning ready
Throw it together…
Toss the bread in the oil and pop on a baking tray, cook for around 10 minutes until golden.
Oil the tuna steaks and add half of the lemon zest and season well.
Heat more oil in a pan on a gentle heat and add the anchovies and garlic. Break the anchovies down to form a paste. Transfer to a bowl and add mayo, buttermilk, Dijon, Worcestershire and the grated parmesan. Add the remaining lemon zest and a good squeeze of juice then mix it up to a nice dressing.
Add the kale leaves and stir well. Leave it a while to get the kale nice and softened.
Cook the tuna for around 3 minutes each side and leave ti rest whilst you plate up.
Dish it up…
Place the kale on the centre of the plate, arrange the croutons around then top with the tuna. Add a squeeze of lemon then top with the parmesan shavings.
The original, using cavolo nero which I couldn’t get hold of but Aldi sometimes stock, can be found here, at BBC Good Food.