Blanch the greens for 2 minutes then quickly refresh in ice cold water. When ready to serve, heat some olive oil and butter in a frying pan, add the mixed greens together with a grinding of One for All and toss the greens through the butter until heated through. Season with salt and pepper.
To make the sauce, heat up the olive oil in a saucepan and sauté the shallots until soft and translucent. Add the garlic, followed by the diced tomatoes. Cook on a very low heat until the sauce has reduced and thickened, about 1 hour. Add the olivesand NoMU Stir and season with salt & pepper.
Drizzle olive oil over the tuna steaks and rub them with smoky peri-peri. Heat up 2 large griddle pans till smoking hot and place 3 pieces of tuna in each pan. For medium rare tuna, cook the tuna on each side for 2 minutes. Remember to let the tuna sizzleon each side without moving it or even shaking the pan so that you can get a nice crusty skin with beautiful chargrilled lines on the outside and a soft rare centre.
To assemble, place some buttered greens at the bottom of your large bowl or plate, place the tuna on top and spoon the tomato and olive sauce over the tuna. Delicious served on home-made pasta or with organic baby potatoes. Serves 6.
Wine suggestions
Try Wild Yeast Chardonnay which is soft but has enough body to match up to tomatoes and olives.
