Tuna with balsamic onions and new potato, goats' cheese and rocket salad
Submitted by Josie Jo |
Serves: 2
Ingredients
- ~ For the tuna ~
- 200g/7oz tuna loin steak
- dash olive oil
- salt and freshly ground black pepper
- squeeze lemon juice
- ~ For the balsamic onions ~
- 3 tbsp olive oil
- 1 red onion, finely chopped
- 150ml/5fl oz balsamic vinegar
- salt and freshly ground black pepper
- ~ For the salad ~
- 85g/3oz new potatoes
- salt and freshly ground black pepper
- large handful rocket leaves
- 55g/2oz goats' cheese, crumbled
- dash olive oil
- extra virgin olive oil, to serve
Method
- For the tuna, heat a griddle pan until smoking hot, rub the tuna steak with olive oil and season well with salt and freshly ground black pepper.
- Griddle for 2-3 minutes on each side and then squeeze over the lemon juice at the end of cooking. Remove from the heat and keep warm.
- For the balsamic onions, heat one tablespoon of olive oil in a frying pan, add the onions and fry over a gentle heat for five minutes, or until softened. Add the balsamic vinegar and cook over a gentle heat until reduced and syrupy. Add the rest of the olive oil and season with salt and freshly ground black pepper. Set aside to cool slightly.
- For the salad, place the new potatoes into a pan of boiling salted water and cook for 15 minutes, or until tender. Drain. Slice the cooked potatoes.
- In a small bowl mix together the rocket leaves, crumbled goats' cheese and cooked sliced potatoes.
- To serve, pile the new potato, rocket and goats' cheese salad onto a serving plate, drizzle with olive oil and top with the griddled tuna. Spoon the balsamic onions over the top. Drizzle with a little extra virgin olive oil and serve.