|Griddled/grilled tuna fillet slices with a simple salad and bruschetta|
This is a super quick to make as well as delicious and healthy meal, perfect for a weeknight when you're perhaps tired and can't face spending a great deal of time in the kitchen. It's ready to eat from starting the prep to finish in an absolute maximum of fifteen minutes.
Ingredients (Serves 1)
6 ounce, 1 inch thick tuna loin steak
Vegetable or sunflower oil
Salt and pepper
1 tablespoon extra virgin olive oil, plus extra for drizzling bruschetta
1 teaspoon fresh lemon juice
2 large garlic cloves, 1 for salad and 1 for bruschetta
Generous handful of mixed supermarket green leaf salad
1 cheesy bread roll
|Starting to griddle oiled tuna fillet|
Bring a ridged griddle/grill pan up to a smoking hot heat. This will take around three to four minutes. While the pan is heating up, oil the tuna steak all over. A pastry brush is perfect for performing this task. Season the fillet lightly with salt and pepper. Lay the fillet carefully in the pan to fry for an initial three minutes.
|Mixed supermarket salad|
This supermarket salad was a mixture of different green leaves, cucumber, red bell pepper slices and sweetcorn. You really can use however whatever salad mix you prefer.
|Tuna fillet is turned in griddle pan|
Turn the tuna fillet with cooking tongs to fry for three minutes on the second side.
|Salad is gently stirred through dressing|
Mix the tablespoon of olive oil and the lemon juice in a large bowl. Grate in the peeled second garlic clove, season with salt and pepper and stir again. Add the salad leaves and stir fold or toss through the simple dressing.
|Griddled tuna fillet is rested|
Lift the tuna fillet to a chopping board and leave it to rest for a few minutes while you prepare the bruschetta.
|Cheesy bread roll|
This is roll was made with cheese and had extra cheese toasted on the top but you can use a plain bread roll if you prefer. Cut in half horizontally and toast lightly on both sides.
|Toasted roll halves and garlic clove|
Peel the second garlic clove and lightly crush. Rub it over the cut sides of the hot toasted rolls. Drizzle with a little bit of extra virgin olive oil and season with salt and pepper.
|Salad and bruschetta are plated|
Arrange the salad in the form of a bed for the tuna on a serving plate. Lay a slice of bruschetta on either side.
|Tucking in to tuna salad with bruschetta|
Slice the tuna steak across the grain with a cleaver or very sharp knife. Lay the slices attractively on the salad bed and serve immediately.