Husband and I are really going for it. No booze and the healthiest suppers I can dream up. As he loves fresh tuna and it was on special offer at the fishmongers today, I cooked it with some heritage tomatoes and fresh basil.
MEDITERRANEAN DIET TUNA
Clove of garlic • • 300g ripe red and yellow heritage cherry tomatoes • • a handful of black olives • • a small bunch of fresh basil • • 1 lemon • • 2 tuna steaks (about 150g each, 1cm thick)• • sea salt and freshly ground black pepper • • olive oil • • 4 anchovies (or more if you love them as much as we do)
How to knock up in minutes
Put a large frying pan over a high heat • Peel and finely slice your garlic • To remove the stones from your olives, press down firmly on them using the palm of your hand so they break open, and discard the stones • Halve your tomatoes and cut any larger ones into quarters • Pick the basil leaves off the stalks and put the smaller ones to one side for serving • Halve your lemon • Season your tuna steak with salt and pepper • Put a lug of olive oil in the hot pan, followed by the tuna steaks • Cook for 1 minute on each side, then remove to a warm plate • Put the pan back on the heat with a little more olive oil • Add the garlic and olives and cook for 1 minute, then add the anchovies and tomatoes • Squeeze in the juice from one half of your lemon • Cook for 1 minute, stirring every so often • Just before you take the pan off the heat, throw in most of your whole basil leaves, tearing up any larger ones • Squeeze in the juice from the remaining lemon half, toss everything together and season to taste with salt and pepper • Divide the sauce between your plates • Slice up your tuna steaks into 2cm thick pieces and lay over the top • Sprinkle with the remaining basil leaves and serve.