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.
Tuna, Potato, Greens and Pesto One Pot
A batch of fresh pesto in the fridge will liven up all sorts of dishes, not just pasta. Here it works its magic with tuna and veggies. Make the pesto in advance then 20 minutes before you’re ready to eat, boil seasonal new potatoes, sear the tuna and asparagus in the same hot pan and serve everything drizzled with the fresh pesto.
Serves: 4
Prep: 5 minutes
Cooking: 20 minutes
Total: 25 minutes
Difficulty: easy
INGREDIENTS
4 tuna steaks
300g new potatoes
300g asparagus
For the Pesto:-
150g cashew nuts
50g basil leaves picked
50g fresh spinach
70g grated Pecorino or Parmesan
60ml extra virgin olive oil
Juice of a lemon
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Blitz all the pesto ingredients together in a blender.
Half any larger potatoes and simmer for 20 minutes then drain.
Season the tuna steaks.
Heat a large frying/sauté pan, lightly oil and add the tuna steaks together with the asparagus spears.
Assuming the steaks are 3cm thick sear for 90 seconds on each side and set aside.
The asparagus should only take 3-4 minutes. Turn the spears every minute or so and set aside with the tuna.
Add the potatoes to the same pan. Colour for a couple of minutes. Take the pan off the heat and return the asparagus to the pan.
Stir through a couple of tbsp of pesto. Sit the tuna steaks on top and spoon over more pesto.
