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Seared Tuna with Oven-Roasted Asparagus, Mushrooms & Cherry Tomatoes
1 pound British Asparagus
8 ounces button mushrooms
12 cherry tomatoes
1 clove garlic crushed
1 tablespoon olive oil
4 (6 ounce) tuna steaks
A handful of fresh basil leaves
1 lime cut into four wedges
Clean the asparagus and trim any white ends or peel with a vegetable peeler. Preheat oven to gas mark 5, 190?c, 375?f. Toss the asparagus and mushrooms in two teaspoons of olive oil and the garlic, add a good grinding of black pepper and transfer to a large baking sheet. Roast in the oven for five minutes and add the tomatoes. Roast for a further ten minutes or until tender. Meanwhile, season the tuna steaks with black pepper and, once the vegetables are ready, sear them for a minute each side in a very hot non-stick griddle pan rubbed lightly with oil. Toss the vegetables and basil together and pile onto plates. Top with the tuna steaks and serve immediately with wedges of lime.
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