- 3 tbsp snipped chives
- 12 basil leaves
- 2 tbsp chopped mint, plus a few small leaves, for serving
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- zest and juice 1 small lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tbsp extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp small capers
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 6 anchovies (smoked or unsmoked), chopped
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
- 300g runner beans, sliced diagonally
Runner beans have been growing in South America for over 2000 years, and are a popular garden…
- 2 tuna steaks
- small handful flat-leaf parsley
- 2 tbsp toasted flaked almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
Put the chives, basil and mint in a small food processor with the lemon zest and juice, oil and mustard. Blitz to a purée. Take out 2 tbsp to use as a coating for the fish, then stir the capers and anchovies into the rest.
Cook the runner beans in boiling salted water or steam for 5 mins until tender but still with a little bite.
Brush the tuna with the reserved herby mixture and griddle for 2-3 mins each side until cooked but still a little pink in the centre. Toss half the caper dressing through the warm beans with the parsley and pile onto plates. Top with the tuna, spoon over the remaining dressing and scatter with the almonds and mint leaves.