Seared tuna steak with sauteed tomatoes, basil toast and anchovy butter
Mark from Azzure
INGREDIENTS
Anchovy butter
100g unsalted butter
2 anchovies, chopped
1 garlic clove, crushed
1 teaspoon chopped parsley
1 teaspoon chopped chives
Sautéed tomatoes
1 tablespoon olive oil
2 eschallots, finely sliced
2 garlic cloves, sliced
2 sprigs thyme
10 truss cherry tomatoes
salt and freshly ground black pepper
2 tablespoons raspberry vinegar
Tuna and toast
2 tablespoons olive oil
2 slices sourdough
2 x 220g yellow fin tuna steaks
12 basil leaves
2 teaspoons chopped chives
2 lemon cheeks
METHOD
Combine anchovy butter ingredients and mix well. Roll into a cylinder shape and wrap in cling film. Refrigerate until required.
Heat oil in a frying pan and add eschallot. Cook 1-2 minutes and add garlic, thyme and cherry tomatoes. Cook tomatoes gently for 3-4 minutes or until tomatoes have softened but not collapsed. Season with salt and pepper and add raspberry vinegar. Simmer an extra 2 minutes and set aside.
Heat 1 tablespoon of oil in a frying pan and cook bread slices each side until crisp and golden. Remove and place onto serving plates. Slice anchovy butter into 1cm thick slices and spread over toast.
Wipe out pan and heat remaining oil until hot. Season tuna with salt and cook 1 minute each side or until medium rare.
To serve, top sourdough toast with tomato mixture and garnish with chives and basil. Place tuna onto plate, alongside toast and serve with lemon cheeks.
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