Warm pickled veg with seared tuna and herbs
Serves 4 | prep 30 mins | total time
Warm pickled veg with seared tuna and herbs
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Serves 4 | prep 30 mins | total time
Rate
Nutritional information (per serving)
Calories
414Kcal
Fat
15gr
Saturates
2gr
Carbs
36gr
Sugars
18gr
Fibre
6gr
Protein
37gr
Salt
0.3gr
Ingredients
- 150ml white wine vinegar
- 50g caster sugar
- 1 tsp yellow mustard seeds
- 1 star anise
- 1 x 200g pack radishes, halved or quartered if large
- 2 small bulbs fennel, very finely sliced
- 150g mange tout, halved diagonally
- 500g baby new potatoes
- 4 tuna steaks
- 4 tbsp extra-virgin olive oil, plus extra for cooking
- 1⁄2 x 25g pack dill, chopped
- 1⁄2 x 25g pack chives, chopped
- a large handful of flat-leaf parsley
Step by step
Get ahead
Make the pickled vegetables up to 4 hours ahead.
- Put the vinegar and 100ml water in a pan with the sugar, mustard seeds and star anise. Heat gently to dissolve the sugar then bring to the boil. Remove from the heat to cool slightly for 5 minutes.
- Put the radishes, fennel and mange tout in a bowl, add the warm pickling liquid and set aside.
- Cook the potatoes in boiling salted water for 20 minutes or until tender. Drain, halve and tip into a bowl.
- Heat a frying pan over a medium high heat. Brush the tuna steaks with a little oil and season, then sear for 1-2 minutes each side or until cooked to your liking. Rest briefly before slicing.
- Drain the pickled vegetable, discard the star anise, and toss with the potatoes and the olive oil. Add all the herbs to the bowl and mix gently. Serve with the seared tuna.
Lightly pickled veg and green herbs are a perfect match for oily fish such as tuna, or try salmon, trout or pan-fried mackerel
