Seared tuna steaks
First hitting our screens in 2011 with her easy, wholesome cakes, Lorraine Pascale has gone on to become one of TV's hottest new chefs with three successful television shows and five bestselling cookery books.
Lorraine is now back on our screens and in our bookshops teaching the nation How To Be a Better Cook, and she's in the TM kitchen to whip up a tasty mid-week treat of seared tuna steaks with cannellini beans, feta and mint.
Serves: 4
Ingredients
300g cherry tomatoes1 small red onion2 x 400g tins of cannellini beansLarge handful of capers200g feta cheeseSunflower oil4 Large sustainably caught tuna steaks (about 2cm thick)
Dressing
4 tbsp extra virgin olive oil2 tbsp balsamic vinegarDrizzle of maple syrup or honey1 limeSmall handful of fresh minSalt and freshly ground black pepper
Method
Cut the tomatoes in half and put them into a large bowl. Peel and finely slice up the red onion, drain and rinse the beans, rinse the capers and add these too. Finally crumble the feta in.
Drizzle some oil into a large frying pan and get it nice and hot over a high heat
While this heats up, season the tuna well with salt and pepper, really getting a good amount on. Then lower them into the hot oil. Cook for 1 minute per side for rare, 2 minutes for medium and 3 minutes for well done.
Meanwhile make the salad dress. Put the oil, balsamic vinegar, maple syrup or honey and salt and pepper into a mug or small bowl and whisk with a fork. Pour over the salad, toss well and divide between four plates.
Check the tuna is cooked to your liking and remove from the heat, lay a tuna steak on top of each salad portion, quarter the lime and place a piece to the side of each. Then rip over the mint leaves and serve.