IN SEASON

TUNA STEAK, GREEN BEANS, ANCHOVY & BUTTER LETTUCE

SERVES 4

400g heirloom cherry tomatoes, halved
2 tbs thyme leaves
2 tbs extra virgin olive oil, plus extra to drizzle
4 x 200g skinless tuna steaks
100g green beans, trimmed, thinly sliced on the diagonal
1 butter lettuce, leaves separated
8 good-quality anchovies in oil, drained
2 tbs lemon juice

GARLIC SHERRY SAUCE (MAKES APPROX 300ML)

10 garlic cloves, peeled
150ml vegetable oil
2 tbs sherry vinegar
100ml milk
1 tbs pure (thin) cream
1 1/2 tbs wholegrain mustard

Preheat oven to 150°C.

Place the tomato in a medium-sized baking tray. Scatter with the thyme and drizzle with extra oil. Season to taste and toss to coat. Slow-cook for 50 minutes-1 hour until softened and semi-dried.

Meanwhile, for the garlic sherry sauce, place the garlic and oil in a small saucepan over medium