Tuna Steak with Caprese Salad
Classic caprese with a coriander twist!
Method
Based on 4 servings, adjust as needed.
Step 1
In a food processor whizz together half the pine nuts and all of the garlic for 20 seconds, then add the coriander, green chilli, the lemon zest and a good pinch of salt and whizz for a further 20 seconds. Next add the Parmesan and slowly pour in the olive oil, lemon juice and 3 tbsp water (if cooking for 4) whilst the processor is running. Season to taste. Note - you can add 1-2 tbsp more water if you prefer a runnier dressing.
Step 2
Place the salad leaves, tomato, avocado, remaining pine nuts and mozzarella balls in a large salad bowl and toss together with most of the pesto dressing.
Step 3
Rub the tuna steaks with a drizzle of olive oil and season generously. Heat a griddle plan over a medium-high heat and when hot add the tuna. Cook until the colour changes to halfway up the side of the tuna, then turnover and cook in the same way as the first side.
Step 4
Serve the grilled tuna steak on top of your caprese salad with a wedge of lemon, and the remaining pesto dressing in a small jug on the table for those who wish more.
- Ingredients
- Based on 4 servings
-
60g Pine Nuts, toasted 1x Sainsbury's Pine Nuts 100g -
200g Mixed Salad Leaves 2x Little Mixed Leaves 125g -
30g Parmesan Cheese, grated 1x Sainsbury's Fresh Grated Parmigiano Cheese 60g -
400g Cherry Tomatoes 1x Sainsbury's Cherry Tomatoes 500g -
2 Lemon, 1 zested and juiced, and 1 cut into wedges 2x Sainsbury's Lemons -
45g Coriander, chopped 1x Sainsbury's Fresh Packed Coriander 100g -
4 Tuna Steak 2x Wild Fish Discovery Yellowfin Tuna 240g -
0.25 Green Chilli, de-seeded and diced 1x Sainsbury's Green Chillies 65g -
2 Avocado, chopped 1x Sainsbury’s Medium Ripe & Ready Avocados x2 -
1 Garlic Clove, crushed 1x Sainsbury's Garlic -
12 tbsp Olive Oil, plus a drizzle 1x Sainsbury's Olive Oil 500ml -
250g Mozzarella Cheese Pearls 2x Sainsbury's Mozzarella Cheese Pearls 125g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g