Polly Tyrer - Food Development

Tomato and Rocket Salad with Soy Marinated Tuna

Serves 4

For the tuna:
 
4 x 140g fresh tuna steaks
2 tablespoons dark soy sauce
2 tablespoons sunflower oil
a walnut sized piece of fresh ginger, grated
½ teaspoon brown sugar
freshly ground black pepper
 
for the Tomato and Rocket Salad:
 
500g assorted small British tomatoes (baby plum, cocktail on the vine, and yellow varieties)
50g rocket
1 teaspoon balsamic vinegar or a squeeze of lemon juice
salt and freshly ground black pepper
 
  1. Rinse the tuna and pat dry on paper towel.  Mix all the marinade ingredients together and season with black pepper.  Pour the marinade over the tuna, cover and refrigerate for about 30 minutes or overnight.
  2. Slice the small tomatoes in half and the larger ones into quarters. Toss in the vinegar or lemon juice and season with salt and pepper.
  3. Brush a heavy based frying pan or ridged griddle with oil and heat until smoking. Lift the tuna from the marinade and sear for 2 minutes on each side or a little longer if the steaks are very thick.
  4. Toss the rocket with the tomato salad.  Arrange a bed of salad on four plates and top with a tuna steak.