Hot Tuna Salad

1. 1

   Heat a griddle pan until it gets really hot then put your asparagus on it.

2. 2

   Put a heavy saucepan on top so it presses the spears right down onto the bars and makes lovely brown charred marks.

3. 3

   Cook them for 2 minutes, turning halfway through.

4. 4

   Pop the asparagus on a board and chop them in half on the diagonal.

5. 5

   Put the asparagus in a bowl with your tomatoes, half the larger basil leaves, olives, a splash of extra virgin olive oil and most of your lemon juice.

6. 6

   Season with salt and pepper, then toss it all together and put to one side while you get the fish ready.

7. 7

   Rub your tuna with a little bit of oil and season.

8. 8

   Sear for about a minute on each side.

9. 9

   This will cook it rare do it for 2 minutes on each side if you prefer it medium or 3 to 4 minutes each side if you like it well done.

10. 10

    Pound the remaining basil in a pestle and mortar then mix in the creme fraiche.

11. 11

    Season and add some more lemon juice to taste.

12. 12

    Put the salad on a plate then break up the tuna and pop it on top.

13. 13

    Spoon over some of the creme fraiche sauce and scatter over the baby basil leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.