My Mum’s Best Tuna Steak Salad
Comfort food is different for everyone but for me, it is anything made by my mum. She often makes this salad and it truly is so fresh and delicious, I could eat it every day.
- Yield: Serves 2 as a main, or 4 as a side 1x
1 line-caught, good quality tuna steak
1 head of butter lettuce
8 tenderstem broccoli stems
2 tbsp olive oil + more for the tuna steak
1 tbsp freshly squeezed lemon juice
1 tsp honey
1 tsp wholegrain mustard
6 oil-packed anchovies, chopped + a few tbsp of their oil
10 black olives, pitted
Get the eggs on to boil for around 8 minutes then remove and add to an ice bath. Steam the tenderstem broccoli for 4 minutes (boil if you don’t have a steamer) and boil the peas for 2 minutes in well-salted water then strain and set aside.
Finely chop the shallots and add to a large bowl. Add the lemon juice, 2 tbsp olive oil, honey, mustard and a good pinch of salt and cracked black pepper. Mix together then add the strained broccoli and peas.
Tear in the lettuce, add the chopped anchovies and a drizzle of their oil from the tin. Add the pitted olives to the salad and toss together. Peel the eggs so they are ready to go.
Rub the tuna steak in a drizzle of olive oil, and season with salt and pepper. Sear in a very hot pan for just 2 minutes a side max then slice and toss into the salad.