Seared tuna on pea and mint cream with bread

Ingredients

For 1 serving

• Fresh tuna150 g
• Peas180 g
• Mint4 g
• Shallot20 g
• Whole wheat bread50 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: April – June

Method

1. Peel and finely chop the shallot. Heat half the oil in a small pan over medium-low heat and soften the shallot for 3 minutes, until translucent.
2. Add the peas, a small ladle of water and a pinch of salt; cover and cook for 8 minutes over medium heat, until the peas are tender and crush easily.
3. Blend the peas with the mint leaves and a little of their liquid until smooth; adjust the salt and keep warm.
4. Pat the fresh tuna dry and pepper it. Heat the remaining oil in a frying pan over high heat until smoking hot and sear the tuna for 1 minute per side, until golden outside and still red inside; salt it and cut into slices about 1 cm thick.
5. Meanwhile toast the sliced wholemeal bread in a pan or toaster for 2–3 minutes, until crisp.
6. Spread the pea purée on the plate, lay the tuna slices on top and serve with the toast.