Seared tuna with tomatoes, rocket and gremolata

• 2 unwaxed lemons
• 3 large garlic cloves
• 40 g flat-leaf parsley
• 2 tablespoons capers, rinsed if salted
• 6 fresh tuna steaks
• 350 g good cherry tomatoes, such as pomodorino
• 100 g wild rocket
• sea salt and freshly ground black pepper
• extra virgin olive oil, to drizzle
• sliced baguette, to serve (optional)
• Serves 6

1. First make the gremolata. Grate the zest finely from the lemons, taking care not to remove too much white pith. Peel the garlic cloves and chop them finely. Take the tough ends off the parsley stalks and finely chop the leaves. Roughly chop the capers, then pull all the ingredients together on the chopping board and chop them together to mix them thoroughly. Set aside in a bowl. Quarter the lemons.
2. When you’re ready to cook, heat a ridged grill pan or frying pan until almost smoking (about 3 minutes). Rub both sides of the tuna steaks with olive oil and season with sea salt rubbed between your fingers and black pepper. Lay as many tuna steaks as you can fit in the pan and cook for about 11⁄2–2 minutes, depending on the thickness and how rare you like them. Turn them over and cook the other side for 1–11⁄2 minutes. Set aside on a warmed serving dish and cover lightly with foil. Repeat with the remaining tuna steaks.
3. Rinse the pan under hot running water, dry with kitchen paper and reheat until very hot. Add 2 tablespoons oil and tip in the tomatoes. Cook for 1–11⁄2 minutes, shaking the pan till the skins start to split then turn off the heat. To serve, put a small handful of rocket on each plate, top with a few tomatoes and lay the tuna steaks alongside. Drizzle the tuna and salad with olive oil and a good squeeze of lemon juice, and sprinkle over the gremolata. Serve with slices of crusty baguette, if liked.

*Note: If you use the grill or barbecue to cook the tuna, just sauté the tomatoes quickly in a frying pan to serve with the salad.

Credits

Seared tuna with tomatoes, rocket and gremolata by Fiona Beckett, photograph by Peter Cassidy from Food for Family and Friends, published by Ryland Peters & Small.