Thursday, January 12, 2017
Ingredients (for 2 people)
2 Tuna steaks
3 Rashers Smoked Bacon
1 Red Onion
2 Tbsp Pine Nuts
12 Cherry Tomatoes
1 small back mixed leaves, rocket, lamb's tongue, watercress, spinach etc.
Salt and pepper
Balsamic Vinegar or Basil Oil, or both!
Slice the onion, not too thin
Slice the bacon into strips
Halve the cherry tomatoes
Put a splash of olive oil in a frying pan and fry the bacon until crispy, set the bacon aside but leave the oil. The smoked bacon will have imparted a lovely flavour to the oil.
Put the onions on a roasting tray, season, drizzle with olive oil, roast at 190C for about 10 minutes. Put the tomatoes on the tray, drizzle with olive oil, season, roast for another 5-8 minutes. I used Halen Mon Celery sea salt because it's got an amazing flavour with tomatoes, but don't worry if you haven't got any, any salt with do.
I sliced the tuna into strips, but you don't have to, season, heat the oil until it's sizzling hot and quickly fry the tuna strips on both sides. Remove when cooked and cook the pine nuts in the remaining oil for a few seconds, if you overcook them they will quickly become charred and bitter.
Combine the leaves with the bacon, onions, tomatoes and pine kernels, serve straight away before the leaves wilt too much. Season with balsamic vinegar or basil oil, or both. For Christmas I was given some Basil & Parmesan Dressing from Garth Cottage Herbs and this complemented the warm salad beautifully.