Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Seared Tuna and British Summer Vegetable Salad
Seared Tuna and British Summer Vegetable Salad. I’m making the most of seasonal British veggies at the moment. I’m proud to say the broad beans, peas, courgettes and jersey royals in this shot were all harvested from my own garden.
Prep: 10 minutes
Cooking: 4 minutes
Total: 15 minutes
4 tuna steaks, 500g in total
5 tbsp olive oil
30g Fresh herbs – I used mint, oregano and basil
Zest and juice of a lemon
1 tsp sea salt
1 tbsp white wine vinegar – I used @belazu_co white condimento
200g baby courgettes cut into 1cm slices
500g Fresh broad beans or 100g frozen podded broad beans or edamame beans
200g fresh peas or 100g frozen peas
300g asparagus spears
500g new potatoes halved
If using fresh, pod the broad beans and peas.
Boil the potatoes for 8 minutes and drain.
Finely chop the herbs. Mix them together with the lemon juice and zest, vinegar, salt and olive oil.
Get a pan of water boiling. Add the broad beans, courgette slices and asparagus spears. Simmer for 2 minutes then add the peas. Drain the veg and plunge into cold water.
Take the skins off any large broad beans.
Get a frying pan really hot. Season the tuna steaks and sear for a minute each side. Set aside.
Toss the vegetables in half of the herb dressing.
Slice the tuna steaks. Combine the tuna with the potatoes and herby vegetables on a platter or in a bowl.
Drizzle over the remaining herb dressing or serve on the side.