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                                                                  Ingredients
                                                                  • Yes No a of asparagus
                                                                  • Yes No 2 handfuls of cherry tomatoes
                                                                  • Yes No a of fresh basil, baby leaves kept to one side
                                                                  • Yes No a of black olives
                                                                  • Yes No extra virgin olive oil
                                                                  • Yes No 1 lemon
                                                                  • Yes No sea salt and freshly ground black pepper
                                                                  • Yes No 2 tuna steaks
                                                                  • Yes No 2 tbsp 2 tablespoons crème fraîche
                                                                  • Heat a griddle pan until it gets really hot then put your asparagus in it. Place a heavy saucepan on top so that it presses the spears right down on to the bars. Cook them for 2 minutes, turning them halfway through, until they have lovely charred marks. Pop the asparagus on a board and chop them in half at an angle.Put the asparagus in a bowl with your tomatoes, half the basil leaves, the olives, a splash of oil and a squeeze of lemon juice. Season, then toss it all together and put it to one side while you get the fish ready.Rub your tuna steaks with a little bit of oil and season them. Sear them for about a minute on each side in the griddle pan for a rare steak – leave them for 2 minutes on each side if you prefer them cooked medium, or 3 to 4 minutes each side if you like them well done.Pound the remaining basil in a pestle and mortar then mix in the crème fraîche. Season and add some more lemon juice to taste.Put the salad on a plate, then tear the tuna into strips and pop them on top. Spoon over some of the crème fraîche sauce and scatter over the baby basil leaves.
                                                                  Yields: 2
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                                                                    chop
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                                                                    sear
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                                                                    tear
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