This month’s recipe calls for the freshest ingredients available. Tuna steaks are available from your fishmonger – get him to cut thick steaks for this dish as it needs only to be seared and served rare – like good fillet of beef or lamb. It makes a lovely light lunch or served in smaller portions a starter.
Tuna steaks – one per person
Little Gem lettuce
Baby tomatoes – halved
Baby salad potatoes
Anchovy fillets – I prefer the ones available from delicatessen counters
Raspberry wine vinegar (optional)
Cook the beans until just tender – leave to cool.
Cook the potatoes until tender and cool.
Bring a pan of salted water to the boil. Stir the water with a whisk to form a “whirlpool”. Break the egg into the centre and cook gently until the white has set.
Heat a frying pan until very hot.
Rub the tuna steaks with a little olive oil and place in the hot pan.
Sear the tuna and leave to cook for two to three minutes then turn over and cook for another minute. Remove from the heat and set aside until ready to serve.
Place the lettuce into a large bowl along with the beans, tomatoes, potatoes, black olives and anchovies. In a small bowl put three tablespoons of olive oil and one tablespoon of lemon juice and the raspberry vinegar if using and whisk well.
Pour the dressing over the lettuce and other ingredients and mix well.
Arrange the lettuce and other salad ingredients onto a place and put the tuna on top. Top with the poached egg.