A fresh twist on the classic caesar salad with thick tuna steaks, this dish is rich in vitamin C, omega-3 and calcium
Prep:15 mins
Serves 2
thick slice Italian bread (about 85g/3oz), cubed3 tsp extra virgin olive oil, plus a drizzle to serve (optional)1 lemon, zested and halved2 tuna steaks (about 200g/7oz each)2 anchovy fillets packed in oil, roughly chopped1 garlic clove, crushed2 heaped tbsp mayonnaise4 tbsp buttermilk1 tsp Dijon mustardfew drops Worcestershire sauce25g parmesan, finely grated, plus extra shavings to serve175g cavolo nero, central ribs removed, torn into bite-sized pieces
STEP 1Heat oven to 180C/160C fan/gas 4. Toss the bread with 1 tsp oil, season, then scatter over a baking sheet. Bake for 10-12 mins or until crisped and golden.STEP 2Rub 1 tsp oil, half the lemon zest, some salt and plenty of black pepper over the tuna steaks. Set aside.STEP 3Gently heat the remaining oil in a non-stick frying pan. Add the anchovies and garlic, and cook for 1 min, mashing the anchovy to create a purée. Scrape into a into a large bowl, then stir in the mayo, buttermilk, mustard, Worcestershire sauce and parmesan, plus the rest of the lemon zest and 1 tbsp lemon juice to make a loose dressing. Tumble the leaves into the dressing and massage well to make sure they are well coated. Leave for 5 mins so that the dressing begins to soften the cavolo nero.STEP 4Wipe out the frying pan and set over a high heat. Sear the tuna for 2-3 mins each side until just pink in the middle, or longer if you prefer. Let it rest on a plate for 1-2 mins. Pile the dressed cavolo nero onto plates, top with the fish, then scatter with the shaved parmesan and croutons. Drizzle with a little more extra virgin olive oil, if you like, then serve with the rest of the lemon, cut into wedges.
