3 tsp Extra virgin Olive Oil, plus a drizzle to serve.
1 Lemon, zested and halved
2 Tuna Steaks (about 200g each)
2 Anchovy fillets packed in oil, roughly chopped
1 Garlic Clove, crushed
2 heaped tbsp mayonnaise
4 tbsp buttermilk
1 tsp Dijon Mustard
Few drops of Worchester Sauce
25g Parmesan, finely grated, plus extra shavings to serve
175g Cavolo Nero, central stalks removed and torn into bite size pieces
Method
Heat the oven to 180c/160c Fan/Gas 4. Toss the bread with 1 tsp oil, season, then scatter over a baking sheet. Bake for 10-12 minutes or until crisped and golden.
Rub 1 tsp oil, half the lemon zest, some salt and plenty of black pepper over the tuna steaks. Set aside.
Gently heat the remaining oil in a non-stick frying pan. Add the anchovies and garlic, and cook for 1 minute, mashing the anchovy to create a puree. Scrape into a large bowl, then stir in the mayo, buttermilk, mustard, Worchester sauce and Parmesan, plus the rest of the lemon zest and 1 tbsp lemon juice to make a loose dressing. Tumble the leaves into the dressing and massage well to make sure they are well coated. Leave for 5 minutes so that the dressing begins to soften the Cavolo Nero.
Wipe out the frying pan and set over a high heat. Sear the Tuna for 2-3 minutes each side until just pink in the middle, or longer if you prefer. Let it rest on a plate for 1-2 minutes. Pile the dressed cavolo nero onto plates, top with the fish, then scatter with the shaved Parmesan and croutons. Drizzle with a little more extra virgin olive oil, if you like, then serve with the rest of the lemon, cut into wedges.
