- 2 drops rapeseed oil, for brushing
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 x 140g fresh tuna fillets, defrosted
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- 1 ripe avocado
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- ½ tsp English mustard powder
- 1 tsp cider vinegar
- 1 tbsp capers
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 8 romaine lettuce leaves
Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…
- 16 cherry tomatoes, preferably on the vine, halved
Brush the tuna with a little oil. Heat a non-stick pan, add the tuna and cook for 1 min each side, or a min or so longer for a thicker fillet. Transfer to a plate to rest.
Halve and stone the avocado and scoop the flesh into a small bowl. Add the mustard powder and vinegar, then mash well so that the mixture is smooth like mayonnaise. Stir in the capers. Spoon into two small dishes and put on serving plates with the lettuce leaves, and tomatoes.
Slice the tuna (it should be slightly pink inside) and arrange on the plates. Spoon some ‘mayo’ on the lettuce leaves and top with tuna and cherry tomatoes and a few extra capers. To eat, roll up into little wraps.