Rocket and Tuna Salad
|Fresh tuna steaks||4 Medium (Around 3 Centimeter Thick)|
|Extra virgin olive oil||6 Tablespoon|
|English mustard||1 Teaspoon|
|White wine vinegar||1 Tablespoon|
|Rocket leaves||150 Gram|
|Sun-dried tomatoes||8 , roughly chopped|
|Freshly ground black pepper||To Taste|
In a hot pan, heat 1 tablespoon of the olive oil.
Now sear 2 of the tuna steaks for 1 minute on each side.
Cook the remaining 2 steaks in the same way and set them all aside.
They will be rare, but this is the best way to eat fresh tuna.
In a bowl, whisk the remaining oil with the mustard and vinegar.
Put the rocket leaves and sun-dried tomatoes in a large mixing bowl, then add the dressing.
Season with black pepper and mix again.
Divide the salad between 4 plates and top each with a tuna steak, cut in half at an angle and pointing upwards on the salad.