Tuna Steak with Sautéed Peppers, Olives and Spinach
A light, Mediterranean-inspired lunch or dinner? This tuna steak comes together in just a few minutes. We'll show you how to sear it properly so it stays juicy, and how to make a simple side of sautéed peppers, celery, garlic and spinach. Black and green olives add extra Mediterranean flavour — and, surprisingly, so does a little cane sugar.
Prep: 30 min
Servings: 2
Energy: 242 kcal per serving
Method
01.
Slice the peppers into strips and sauté them in a hot pan with the oil. Scrub the celery sticks and chop them finely together with the onion. Add them to the pan and stir. Season with finely chopped garlic, the chilli pepper with the seeds removed, salt and pepper. Add the olives, torn or cut into smaller pieces. Once the vegetables are golden, sprinkle over the sugar and leave to caramelise. Add one tablespoon of butter and let it melt. Add the spinach, season with the juice of half a lemon, salt and pepper, stir and take off the heat.
02.
Season the tuna with salt and pepper. Sear it over a high heat in a very hot griddle pan for about 30 seconds on each side, or longer depending on the thickness of the steak. Then place one tablespoon of butter on top and take off the heat. Drizzle with the juice of half a lemon and leave to rest.
03.
Spoon the vegetables into the centre of the plates and place the tuna steak on top. Pour over the pan juices and garnish with basil leaves.
