Battered and

Deep-fried tempura prawns with sweet soy sauce

Lentils, seared tuna and rocket salad

5 minutes

Prawns with Chilean salsa verde

5 to 10 minutes

Fish recipes

Fish steaks with Mexican corn salsa

5 minutes

Italian recipes

Grilled asparagus with Italian salsa verde

5 minutes

Fish recipes

Fish steaks with parmesan and assorted summer squash

10 minutes

Tofu recipes

Griddled tuna with braised shiitake mushrooms

15 minutes

Cooking with

Pan-fried cob with rosemary, red wine and black-mushroom sauce

15 minutes

Chilli recipes

Tequila and chilli salmon with watermelon salsa

10 minutes

Salad Nicoise with fresh tuna

By TASTE

Serves 4 to 6

Difficulty Easy

Prep Time 15 minutes

Ingredients

400 g fresh yellow-fin tuna, seared and seasoned
400 g Mediterranean baby potatoes, boiled, skins on
400 g canned red beans, drained and rinsed with water
100 g French beans, blanched
1 small red onion, sliced
1 handful of olives
4 marinated artichoke hearts, quartered
200 g mini Rosa tomatoes
8 Quail eggs, boiled and sliced in half
6 fillets anchovy
olive oil
45 ml red-wine vinegar
Maldon sea salt
freshly ground black pepper
30 g fresh basil, kept in a container

Method

Slice the tuna into strips and cut the potatoes in half.
Using a large plastic container with a lid, layer the tuna, potatoes, beans, onion, olives, artichokes, tomatoes, eggs and anchovy.
Drizzle with a little olive oil and vinegar. Season to taste.
Seal and refrigerate overnight.
Dish into bowls and top with fresh basil leaves. Pour over any remaining sauce as a dressing. Serve immediately.

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Rum-and-raisin rusks

Deep-fried tempura prawns with sweet soy sauce

Lentils, seared tuna and rocket salad

Prawn-and-cucumber filling

Prawns with Chilean salsa verde

Fish steaks with Mexican corn salsa

Grilled asparagus with Italian salsa verde

Fish steaks with parmesan and assorted summer squash

Tofu with vegetable noodles

Griddled tuna with braised shiitake mushrooms

Pan-fried cob with rosemary, red wine and black-mushroom sauce

Tequila and chilli salmon with watermelon salsa