‘This is the ultimate fast, no-fuss, incredibly good supper’
36 The Times Magazine- SEARED TUNA STEAKS
WITH WASABI POTATO SALAD
Serves 2
This is the ultimate fast, no-fuss, incredibly
good supper. The tuna just takes 2 minutes
to cook, so do that at the last minute. The
rest is a case of popping the potatoes in a
pan and leaving them to cook. The dressing
with the added squeeze of wasabi brings it
to life. Serve with purple sprouting broccoli
or green beans.- Sea salt and freshly ground black pepper
- 200g new potatoes, scrubbed
- 100g green beans
- 2 tuna steaks, weighing about 120g each
- 1 tbsp olive oil
- 50g rocket
- 1 lime, cut into wedges, to serve
For the dressing- 3 tbsp mayonnaise
- 1 tsp wasabi paste
- Juice of 1 lime
- 1 tbsp olive oil
- 1 garlic clove, crushed
- Bring a pan of salted water to the boil and
cook the potatoes for 8-10 minutes or until
tender. Add the green beans to the pan for the
final 4 minutes of cooking. Drain and set aside.
2. Meanwhile, make the dressing. Whisk
together all the ingredients and season to taste.
3. Heat a griddle pan or large nonstick frying
pan over a medium heat until hot. Brush the
tuna steaks with olive oil, season and cook for
1-2 minutes per side until just seared.
4. Fold together the potatoes, rocket and
beans with the dressing. Slice the tuna and
serve alongside the vegetables with a wedge
of lime for squeezing over.
6. CHICKEN AND BROCCOLI SALAD
WITH LIME YOGHURT DRESSING
Serves 2
Juicy chicken marinated in lime, garlic and
yoghurt that tenderises the chicken. It only
takes 10 minutes to marinate the chicken, so
don’t skip that part as it makes such a huge
difference to the flavour. Swap the anchovies
for 1 tsp chopped capers if you prefer.- Zest and juice of 1 lime
- 200g natural yoghurt
- 2 garlic cloves, crushed
- Sea salt and freshly ground black pepper
- 2 skinless chicken breasts
- 2 anchovies
- 1 tbsp fresh basil leaves
- 1 tbsp fresh mint leaves
- 175g broccoli, cut into small florets
- 1 Romaine lettuce, split into leaves
- 1 avocado, sliced
- 2 tsp pumpkin seeds
- In a bowl, mix together half the lime zest
and juice with half the yoghurt and garlic.
Season with salt and pepper. - Place the chicken between two sheets of
clingfilm and flatten with a rolling pin to about
1cm thick. Place the flattened chicken in the
marinade, making sure it is completely coated.
Leave to marinate for 10 minutes in the fridge. - To make the dressing, place the remaining
yoghurt, garlic, lime zest and juice, anchovies,
basil and mint in a blender and whizz
until smooth. - Cook the broccoli in a pan of boiling water
for 3 minutes. Drain and set aside to cool. - Place a frying pan over a medium-high heat
and cook the marinated chicken for 5 minutes
on each side. - Arrange the lettuce leaves, broccoli and
avocado on two plates (or a sharing platter)
and top with the sliced cooked chicken.
Drizzle the dressing over the salad and
sprinkle the pumpkin seeds on top. n
Extracted from In Minutes:
Simple and Delicious
Recipes to Make in
10, 20 or 30 Minutes by
Clodagh McKenna
(£20, Kyle Books)5 6
THE MINI PULLOUT