Considering just how quick and easy this dish is to cook it is the perfect candidate for a healthy weekday dinner. From start to finish, you could get this meal on the table within about 15 minutes. I got this recipe from the cookbook “Jamie’s Food Revolution“. This book is a fantastic buy for people who have limited kitchen experience or those with low cooking confidence. The recipes are simple, well-explained and most of the recipes even have photos that document each step. You can expect to see more of the recipes from the book reviewed on my blog over the next little while – there are so many good ones to try!
This dish screams of tangy, delicious flavours and you can rest easy knowing that it has the added bonus of being extremely healthy. My only tip on this recipe would be to look for sun-blushed tomatoes (slightly sun-dried); they are usually plumper and have more flavour than the full sun-dried tomatoes. I have only been able to find them at the Cambie Street Whole Foods. Other than that slight amendment, I wouldn’t change a thing about this recipe. Mmmmm!!
Jamie Oliver’s Grilled Tuna and Asparagus – Serves 2
A bunch of asparagus
2 tuna steaks (about 7oz each, ½ inch thick)
A small bunch of fresh basil
½ a fresh red chilli
A small handful of sun-dried tomatoes (the type packed in oil)
Extra virgin olive oil
Sea salt and freshly ground black pepper
Put a large grill pan (or BBQ) on a high heat and let it get screaming hot. Finely chop the basil, the sun-dried tomatoes and put them into a bowl. Add the chilli which has been seeded and finely chopped. Halve the lemon and squeeze all the juice into the bowl. Add a splash of extra virgin olive oil and mix together. Add a splash of balsamic vinegar, season with salt and pepper, and put to one side.
Bend the asparagus gently until the woody bottoms of the stalks break off. Discard these woody ends. Drizzle a little olive oil over the tuna steaks and then season with salt and pepper and rub into the fish. Place the asparagus tips on the hot, dry grill pan. Turn them every minute or two, letting them char a little but not burn.
After a few minutes, push the asparagus to one side and add the tuna to the pan. You will be able to see the heat cooking up the tuna from the bottom. After a minute or so, when the tuna has cooked halfway through, flip both steaks over and cook for another minute or two. The tuna should be “blushing” inside – still slightly pink in the middle.
Pile a few asparagus spears on each plate and spoon some of the tangy dressing over them. Lay the tuna fillets over the asparagus and spoon another dollop of the dressing on top. Drizzle with a little extra virgin olive before serving. Ta-da!!