Seared tuna on a crisp coppa, roast tomatoes, asparagus and
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | 1 inch tuna loin steaks | |
| 12 | slices | Coppa |
| 6 | Plum tomatoes; halved | |
| Olive oil | ||
| Cracked black pepper | ||
| Soft thyme leaves | ||
| 1 | Clove garlic; finely chopped | |
| 175 | grams | Mixed herb and salad leaves |
| 175 | grams | Baby asparagus |
| 1 | 85 grams who parmesan pieces | |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Lemon juice |
| 1 | Handful basil leaves; chopped | |
| 2 | teaspoons | Brown sugar |
Directions
DRESSING
In a baking dish place the coppa with the tomatoes cut side up.
Sprinkle the tomatoes with pepper, thyme and garlic and drizzle with olive oil.
Bring a pan of salted water to the boil and blanche the asparagus. Plunge immediately into iced cold water. Chop into 1 inch pieces. Brush the tuna steaks lightly with olive oil. In a hot griddle pan that is smoking, briefly sear the tuna for approximately 60 seconds each side.
Arrange the mixed leaves and asparagus on three plates and top with tomatoes and crispy coppa. Place the seared tuna on top of the leaves and arrange slivers of parmesan on top and drizzle with dressing.
To make the dressing, combine all the ingredients together.
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