We’ve just had a long sleepy bank holiday weekend in London with plenty of time for cooking. We brightened up a rainy Sunday with a tuna steak and a warm salad accompanied by some lovely rioja. It was very quick, the tuna itself takes only a few minutes to cook and the salad is very straightforward. The recipe is for one as everyone else was eating steak, double it for two.
Ingredients (for one):
Chorizo sausage – as much as you fancy
a handful or ripe, juicy cherry tomatoes
salad leaves – we used rocket, watercress & baby spinach
baby new potatoes – we used jersey royals
extra virgin olive oil
salt and freshly ground black pepper
Chop the potatoes into halves or quarters (depending on how big they are) and boil until soft.
Finely slice the onion and squeeze some lemon juice over the onion slices.
Halve the cherry tomatoes.
Slice the chorizo and fry in some olive oil until tender (a few minutes).
Once the potatoes are cooked, drain and season while hot, they’ll absorb the seasoning better this way.
Heat some oil over a high heat and fry the tuna for 2-3 minutes on each side. It should be scorched on the outside and still quite pink on the inside. I really like it rare but if you prefer it medium or well done cook it for longer.
Mix up all your salad ingredients and season. Dress with some fresh lemon juice and extra virgin olive oil.
Serve immediately while still slightly warm.