Page 501 - YC Cooking School

For serving

250g extra fine green beans, blanched
600g new potatoes, cooked

Tools

Chef’s knife
Chopping board
Mixing bowl
Basting brush
Grill pan

Metal spatula

What to do:

For the flat leaf parsley, caper, anchovy and olive salad

1. Combine the sliced onion and balsamic vinegar in a bowl.
2. Roughly chop the sun-dried tomatoes, olives and anchovies and add them to the bowl

with the onions along with the capers, lemon zest and parsley.
3. Add a hefty drizzle of olive oil and season the mixture with salt and pepper to taste.

For the grilled tuna

1. Brush the tuna fillets with a little extra olive oil and season with salt and pepper.
2. Heat a grill pan until hot and cook the tuna steaks for a few minutes on each side.
Note: The cooking time will vary according to the thickness of the fish.
3. Remove from the heat and set aside. Note: Take care not to overcook the tuna. The
centre should still be a little pink.

4. Serve the seared tuna with warm green beans, new potatoes and a generous portion
of the parsley, caper, anchovy and olive salad.

© Recipe copyright of Peter Goffe-Wood

Learn to cook online at learn.yuppiechef.com

2/2