Tuna with herb-lemon crust and salad

Name: Tuna with herb-lemon crust and salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 Tuna steaks (approx. 150 g each); 7-10 Tbsp Juice of 1 lemon; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar flat leaf parsley; 7-10 Tbsp grated rind of 1 untreated lemon; 1 TEASPOON grainy sea salt; 1 (approx. 300 g) Rocket salad; 3 Tomatoes; 1 Onion; 7-10 Tbsp Lemon wedges

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

4 Tuna steaks (approx. 150 g each)
7-10 Tbsp Juice of 1 lemon
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar flat leaf parsley
7-10 Tbsp grated rind of 1 untreated lemon
1 TEASPOON grainy sea salt
1 (approx. 300 g) Rocket salad
3 Tomatoes
1 Onion
7-10 Tbsp Lemon wedges

Directions

1
Wash the tuna, dab dry and sprinkle with lemon juice. Heat 2 tablespoons of oil in a pan. Pat the tuna steaks dry and fry on both sides over medium heat for 4-5 minutes.
2
Season with salt and pepper. Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Mix with lemon peel and sea salt. Clean and wash the salad and cut the larger leaves into bite-sized pieces.
3
Clean, wash and slice the tomatoes. Peel onion and cut into rings. Line a large plate with lettuce, tomatoes and onion rings and arrange the tuna steaks on top. Sprinkle with the parsley and lemon mixture and sprinkle everything with the remaining olive oil.
4
Garnish with lemon wedges as desired and serve.