1 small-medium tuna steak
A piece of sourdough baguette
1 medium-soft boiled egg, slightly runny yolk
Pea shoots (small handful)
Garlic chives (sprinkle)
1 tablespoon mayonnaise
1 gherkin finely chopped
1 teaspoon finely chopped capers
Small handful of basil
1 clove crushed garlic Olive oil (around 100ml)
1) To make the basil dressing, in a blender whizz together the basil, garlic and enough olive oil to make a thick dressing (thinner than pesto but thicker than vinaigrette). NB: This will make more than you need – see the bottom of this post for how you can use this in other meals.
2) For the mayonnaise, add chopped gherkin and capers and stir into shop-bought mayo. Set to one side.
3) In a saucepan of boiling water, simmer one egg for 4 minutes (this will ensure a medium soft egg, just slightly yolky in the middle).
4) While the sourdough baguette is being lightly toasted under the grill, pan fry the tuna steak with a little bit of olive oil, sea salt and pepper for 2 minutes each side. If you like your tuna a little pink in the middle, make sure it’s very fresh, and cook for 1 minutes each side. My piece was quite thick so I gave it 2 minutes each side – it wasn’t pink, only just cooked.
5) Remove the egg from the water and stand while you assemble your sandwich
6) Spread a thick layer of the mayonnaise mixture on the bottom half of the baguette. Place the tuna steak on the bottom half and then drizzle a generous teaspoon of the basil dressing on the tuna.
TIP: Morrisons and Sainsbury’s both stock pea shoots. I discovered that Morrisons has also started to list Garlic Chives – these are beautiful. A really lovely soft garlicky garnish to salads, baked potatoes, soups, sandwiches, risotto, you name it – it pretty much works with anything.
Basil Dressing: The above basil dressing makes around half a cup full, so feel free to adjust the quantities to make a smaller batch. For other ways to use your leftover mixture: drizzle over grilled goat’s cheese, roasted vegetables, other grilled or pan-fried fish dishes and salads; mix with mayonnaise to make a basil and garlic mayo; stir into pasta, as a base for bruschettas or as a filling or spread in sandwiches.