Grilled tuna with scarlet runners, prosciutto and potato salad and caper dressing
Simple, light and quick to make, this refreshing salad is perfect for lunch or dinner. The dressing can be made while the potatoes and beans cook. It would also be great made with groper, snapper or blue cod instead of tuna.
|2 Tbsp||Olive oil|
|400 g||Tuna, fresh|
|1 to taste||Sea salt|
|2 cups||Potatoes, cooked|
|2 Tbsp||Chives, chopped|
|1 Tbsp||Extra virgin olive oil|
|1||Salt and freshly ground black pepper|
|300 g||Scarlet runner beans, trimmed and cooked|
- Heat a frying pan until hot. Brush the tuna with the oil and carefully place the pieces in the hot pan. Sear for 1 minute on each side. Remove the tuna from the pan and season with sea salt and a squeeze of lemon juice. Toss the warm potatoes with the chives, the second measure of olive oil, and the salt and pepper.
- Cut the prosciutto into wide strips and add to the potatoes. Slice the warm beans and arrange with the potato salad on 4 plates. Slice the tuna steaks in half and place on top of the salad. Drizzle with caper dressing.
To prepare Caper Dressing:
- Soak the capers in a bowl of cold water for 30 minutes. Drain and finely chop them, then place in a small bowl. Stir in the vinegar, garlic, pepper, lemon zest and thyme leaves. Mix in the olive oil until it forms a smoothish paste.