Seared tuna and watermelon, tomato, basil and olive salad

Seared tuna and watermelon, tomato, basil and olive salad

Core recipe

Serves: 4

Tuna is best served rare. If you can, try to get the freshest available and only go for varieties that are being fished sustainably. At the moment these include South Atlantic Albacore Tuna, South Pacific and Indian Ocean Skipjack Tuna and Yellowfin from the Pacific and Atlantic. Avoid Bluefin tuna as they are critically endangered.

4 x 150g (6 1/2) tuna steaks
4 x 12cm x 4cm x 1cm strips of seedless watermelon
8 x black olives, seeded and halved
6 x vine ripened tomatoes, finely diced
4 tbsp of basil leaves chopped
2 tbsp of olive oil
2 garlic cloves, peeled and finely chopped
4 tbsp cracked black pepper
zest and juice of 2 lemons
2 handfuls of rocket leaves
Sea salt and pepper to taste

Method

Drizzle the tuna with olive oil and sear over a medium heat until all sides are golden brown, but the tuna should remain rare inside.

Mix the black pepper and the lemon zest together on a plate. Remove the tuna from the heat and roll it in the mixture until coated on all sides.

Mix the tomatoes, basil, olives and garlic together, dress with olive oil and season with sea salt and black pepper.

Drizzle the watermelon with olive oil, season with salt and pepper and sear over high heat for 10 seconds on each side.

Place the melon in the centre of the plate, top with rocket leaves and spoon over the tomato salad. Slice the tuna and arrange on the top. Drizzle with a little olive oil and serve immediately