Grilled tuna with salsify, potatoes, borlotti beans and rosemary and lime oil
By: James Martin From: Good Food Bites
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Grilled tuna with salsify, potatoes, borlotti beans and rosemary and lime oil
- Prep time:
- 15 mins, plus 2-3 days infusing
- Cook time:
- 5 mins
- Serves:
- 4
Succulent tuna steaks, flavoured with aromatic rosemary olive oil, make a stylish meal in James Martin's simple recipe
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Ingredients
Method
1. Place the rosemary in the oil and set aside to infuse for 2-3 days.2. Brush the tuna steaks with a little of rosemary oil and season with salt and freshly ground pepper.
3. Heat a griddle pan until very hot. Griddle the tuna, allowing 2-3 minutes on each side.
4. Place the griddled tuna in the centre of a serving plate. Peel and cut the salsify into one-inch chunks and boil until tender. Arrange the drained salsify, borlotti beans, potato and red onion on a plate and top with the tuna.
5. Mix the lime juice and garlic with the remaining rosemary oil. Spoon it over the vegetables and serve at once.
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