Grilled tuna with salsify, potatoes, borlotti beans and rosemary and lime oil

Succulent tuna steaks, flavoured with aromatic rosemary olive oil, make a stylish meal in James Martin's simple recipe
By James Martin
Grilled tuna with salsify, potatoes, borlotti beans and rosemary and lime oil
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 15 minutes plus 2-3 days infusing
  • Effort: easy

Ingredients

main

  • sprigs rosemary, rinsed and dried thoroughly
  • 100 ml extra virgin olive oil
  • 4 tuna steaks
  • black pepper
  • 300 g salsify
  • 400 g tinned borlotti beans, drained
  • 100 g potatoes, ooked and diced
  • 1 red onion, finely sliced
  • 4 limes, juice
  • 1 garlic, chopped

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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