Seared tuna fillet, cherry tomatoes, capers, red onion, basil croutons panzanella recipe
The tomato salad takes inspiration from a classic Italian dish called panzanella. It’s a Tuscan salad with tomato and bread and it’s a seasonal mainstay at our stall. We love it with red onion, capers and basil – it’s perfect with fresh tuna, but also good as a little side dish.
Recipes and images from Savage Salads: Fierce Flavours, Filling Power-Ups by Davide Del Gatto & Kristina Gustafsson, photography by Kim Lightbody. Published by Frances Lincoln.
Ingredients
- 0.5 loaf unsliced white bread
- 100 ml extra-virgin olive oil
- 150 g cherry tomatoes
- 30 g basil, chopped
- 1 tbsp small capers
- 0.5 red onion, very finely diced
- 30 ml red wine vinegar
- 1 tsp sea salt
- 3 red (bell) peppers
- 4 tuna fillets, about 200g each
- 1 tbsp vegetable oil
- 0.5 loaf unsliced white bread
- 3.5 fl oz extra-virgin olive oil
- 5.3 oz cherry tomatoes
- 1.1 oz basil, chopped
- 1 tbsp small capers
- 0.5 red onion, very finely diced
- 1.1 fl oz red wine vinegar
- 1 tsp sea salt
- 3 red (bell) peppers
- 4 tuna fillets, about 200g each
- 1 tbsp vegetable oil
- 0.5 loaf unsliced white bread
- 0.4 cup extra-virgin olive oil
- 5.3 oz cherry tomatoes
- 1.1 oz basil, chopped
- 1 tbsp small capers
- 0.5 red onion, very finely diced
- 0.1 cup red wine vinegar
- 1 tsp sea salt
- 3 red (bell) peppers
- 4 tuna fillets, about 200g each
- 1 tbsp vegetable oil
- 20 g pine nuts
- 30 g rocket (arugula)
- 30 g basil
- 0.7 oz pine nuts
- 1.1 oz rocket (arugula)
- 1.1 oz basil
- 0.7 oz pine nuts
- 1.1 oz rocket (arugula)
- 1.1 oz basil
- 30 g parmesan, grated
- 1 garlic clove
- 6 tbsp extra-virgin olive oil
- 1.1 oz parmesan, grated
- 1 garlic clove
- 6 tbsp extra-virgin olive oil
- 1.1 oz parmesan, grated
- 1 garlic clove
- 6 tbsp extra-virgin olive oil
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 10 mins
- Cooking Time: 85 mins
- Serves: 4
Step-by-step
- First, make the panzanella. Preheat the oven to 120°C/250°F/Gas mark ½.
- Stale bread is best for making croutons. Cut the bread into roughly 1cm/ ½in cubes and place on a baking tray.
- Cook in the oven for about 1 hour, or until the bread is completely dry. Remove from the oven and drizzle the croutons with a little extra-virgin olive oil. Season with salt and leave to cool.
- Halve the cherry tomatoes and put them in a large bowl with the croutons, basil, capers and red onion, then pour in the red wine vinegar and olive oil, mix well, add the sea salt and set aside. The tomatoes need time to macerate and the croutons need to soak up a good deal of the liquid.
- Preheat the grill to high.
- Cut the peppers in half, remove the seeds and cook, skin-side up, under the hot grill for about 15 minutes until they char and soften. Most of the skin will lift away from the peppers, so discard the bits that are easy to remove, but leaving a little gives a nice smoky edge to the flavour. Cut them into bite-sized pieces.
- Heat a non-stick frying pan over a medium-high heat.
- Season the fish with salt and pepper and brush with a little vegetable oil, then place into the hot pan and sear each side for about 40 seconds to 1 minute. Don’t be tempted to add extra oil to the pan as they will be too difficult to handle and will overcook.
- When cooked, remove and cut into 5mm/¼ in slices, then arrange on plates with the panzanella and peppers.
- Serving suggestion: Basil and rocket pesto (approx 4 servings): Toast the pine nuts in a dry frying pan over a low heat for 5–10 minutes, turning the nuts frequently until they are golden-brown, then remove the pan from the heat.
- Chop all the dry ingredients very finely, including the toasted pine nuts, then place in a bowl and mix together with the olive oil.
- Grate in the parmesan and season to taste.
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