Seared Tuna on a Crisp Coppa, Roast Tomatoes, Asparagus And

Seared Tuna on a Crisp Coppa, Roast Tomatoes, Asparagus And Ingredients

3 1 inch tuna loin steaks	175 g Baby asparagus
12 sl Coppa	1 85 grams who parmesan pieces
6 Plum tomatoes; halved	DRESSING
Olive oil	2 tb Olive oil
Cracked black pepper	2 tb Lemon juice
Soft thyme leaves	1 Handful basil leaves;
1 Clove garlic; finely chopped	2 ts Brown sugar
175 g Mixed herb and salad leaves

Instructions for Seared Tuna on a Crisp Coppa, Roast Tomatoes, Asparagus And

In a baking dish place the coppa with the tomatoes cut side up. Sprinkle the tomatoes with pepper, thyme and garlic and drizzle with olive oil. Bring a pan of salted water to the boil and blanche the asparagus. Plunge immediately into iced cold water. Chop into 1 inch pieces. Brush the tuna steaks lightly with olive oil. In a hot griddle pan that is smoking, briefly sear the tuna for approximately 60 seconds each side. Arrange the mixed leaves and asparagus on three plates and top with tomatoes and crispy coppa. Place the seared tuna on top of the leaves and arrange slivers of parmesan on top and drizzle with dressing. To make the dressing, combine all the ingredients together. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: Uncategorized

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