- Serves: 2
- Cook Time:
- Prep Time: 30 minutes
- Effort: medium
- large handful cherry tomatoes, halved
- balsamic vinegar, for drizzling
- sea salt
- 8 new potatoes
- 200 g green beans
- handful pine kernels
- large basil
- 1 clove garlic
- 50 g parmesan, grated
- 50 ml olive oil
- 1/2 lemon, juice only
- 50 g pancetta, diced
- 2 thick slices stale bread, cut into 1cm cubes
- 2 tuna steaks, about 125g each
1. Preheat the oven to 140C/gas 1. Put the halved cherry tomatoes on a roasting tray, drizzle with balsamic vinegar and sprinkle with sea salt. Place in the oven for about 1 hour.
2. Meanwhile, boil the potatoes in a saucepan of salted water until cooked through. In a separate saucepan of boiling salted water, cook the green beans until just tender.
3. Heat a dry frying pan over a high heat. Add the pine nuts and toast them for 1-2 minutes or until golden brown, moving them around the pan to prevent burning. Transfer to a heatproof bowl and set aside. Wipe out the pan.
4. Combine the basil, garlic, parmesan, olive oil and toasted pine nuts in the bowl of a hand blender and blitz until they form a smooth pesto. Squeeze the lemon juice into the pesto.
5. Place the clean, dry frying pan over a medium-high heat. Fry the pancetta until crisp. Remove with a slotted spoon and set to one side. Place the bread pieces into the same pan and toast, using the fat left from cooking the pancetta.
6. Heat a griddle pan over a high heat until smoking hot. Gently place the tuna steaks on the grills and cook for 1½ minutes without moving the tuna. Turn the fish over and cook for another 1½ minutes without moving it. Remove from the heat.
7. Put the beans and potatoes in a mixing bowl. Add 2 generous dessertspoons of pesto and toss so that everything is well coated. Arrange the beans and potatoes on serving plates with the tomatoes, croutons and pancetta pieces. Sit the tuna steaks on top and serve.
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