James Martin's panzanella and mackerel salad
Say goodbye to soggy salads and limp lettuce! After seeing Holly’s homemade salad a few weeks ago, James Martin’s in the kitchen to create the most delicious panzanella salad to make the most of late summer tomatoes - with grilled mackerel and pan-fried tuna.
Panzanella and mackerel
Serves: 2
Ingredients
4 mackerel fillets scored or 2 x 150g tuna steaks
25ml olive oil
Salt and pepper
For the panzanella salad
2 cloves garlic
1 small bunch basil, torn
50ml olive oil
300g tomatoes, halved or quartered, depending on their size
½ red onion, diced
10ml sherry vinegar
2 slices charred sourdough bread, torn
1 tbsp capers
Salt and pepper
Note: you can make this with just one of the fish following the appropriate method as below
Method
1. Heat the grill to a high temperature
2. To make the panzanella, crush the garlic with a pinch of salt in a pestle and mortar, or mini food processor. Add the basil and oil and crush with 6 cherry tomatoes. Mix together with all the other salad ingredients.
3. Place the mackerel onto a tray and drizzle in oil. Season and pop under the hot grill for 2 to 3 minutes.
4. For the tuna, heat a non-stick pan until the oil is hot. Season your tuna and cook on each side for 1 minute. The middle should be nice and pink. Season.
5. To serve, pile the salad onto a plate and top with the fish