Tuna and Spinach Stacks
Over a year ago
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Ingredients
- 4x175g Tuna steaks
- 75g Pitted black olives
- 2 cloves Garlic-peeled and roughly chopped
- 1 bunch Basil
- 5 tbsp. Olive oil
- 1 tbsp. Balsamic vinegar
- 1 tsp. Sugar
- 4 slices Thick Granary bread
- 100g Ricotta cheese
- 100g Baby spinach leaves
- Sea salt and freshly ground black pepper
Accompaniment
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Description
This tasty gourmet sandwich is perfect for a summer's evening when you want a quick healthy meal
Method
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1
1. Heat the griddle pan, BBQ or grill.
2. Place the olives, garlic, vinegar and 3 tbsp. of olive oil in a food processor and blend to a puree. Taste and add about a tsp. of sugar or to taste.
3. Brush the tuna with the remaining 2 tbsp. of olive oil and then cook in a hot griddle pan/BBQ or grill for 2-3 minutes on each side- or according to personal taste. Cut in half.
4. Toast the bread, and spread the ricotta cheese on top. Cut in half to produce a triangle shape. Add generous helping of spinach and layer with the basil sauce and tuna steaks to produce a stack.
Serve with lemon slices and a dusting of black pepper.
Chef's Tips
A tomato or green salad is all that is needed to accompany this delicious combination of spinach and ricotta tuna stack. The secret of perfect cooked tuna is to under cook it- this produce a succulent fish steak that just melts in the mouth!
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