Ingredients
- Butter
- 125g butter at room temperature
- 2 garlic cloves
- Zest of 1 lemon
- Handful of chopped parsley
- 1 potato diced in to 2cm cubes
- ½ cup of fish or vegetable stock
- 1 zucchini sliced in to strips
- 1 baby cos lettuce
- 6 cherry tomatoes
- 10 leaves of basil
- 400g of Albacore or Yellowfin tuna
- Salt and pepper to taste
Method
Serves 2
Finely chop garlic and parsley and add to a bowl with soft butter and lemon zest
Mix and wrap before setting in the fridge
In a medium heat pan add a small knob of the butter and cubes potatoes, careful not to burn the butter. After 2 minutes add the stock and cover for 5 minutes.
Uncover the pan and turn over potatoes and push them to one side of the pan.
Add another knob of butter and sear the tuna until medium rare.
Rest the tuna on a plate and quickly add zucchini to one side of the pan and then place half cos, flat side down and turn off the heat, add halved tomatoes and let sit for 2 mins.
Plate the dish and use residual butter from the pan to dress the salad and garnish with basil leaves.
