Fresh Tuna With Preserved Vegetables

Serves 4
Total Time
10 Minutes
160g of preserved grilled courgettes
160g of preserved grilled aubergines
1 small red onion, finely sliced
60g of rocket
120g of baby plum tomatoes
12 basil leaves, sliced (optional)
450g of fresh tuna, cut into chunks
30g of pine nuts
4 tbsp of extra-virgin olive oil, plus an extra splash for cooking
2 tbsp of balsamic vinegar
Sea salt and freshly ground black pepper
Step 1

Arrange the preserved vegetables, red onion, rocket, tomatoes and basil leaves, if using, on a large serving dish.

Step 2

Heat a griddle pan, or place a frying pan over a medium heat with a splash of extra virgin olive oil. Add the tuna chunks and cook for a couple of minutes on each side, until seared.

Step 3

Top the vegetables on the serving platter with the seared tuna, sprinkle with pine nuts, drizzle with the extra-virgin olive oil and balsamic vinegar and season with some salt and pepper. Mix together well and serve.

Recipe from Fast Cook Italian by Gennaro Contaldo

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