Tuna & Summer Vegetable Platter

Name: Tuna & Summer Vegetable Platter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 500 g fresh broad beans or 100 g podded frozen broad/edamame beans; 500 g fresh broad beans or 100 g podded frozen broad/edamame beans; 500 g fresh broad beans or 100 g podded frozen broad/edamame beans; 200 g fresh peas or 100 g frozen peas; 200 g fresh peas or 100 g frozen peas; 500 g new potatoes, halved; 30 g fresh herbs, finely chopped (I used mint, oregano and basil); 30 g fresh herbs, finely chopped (I used mint, oregano and basil); 30 g fresh herbs, finely chopped (I used mint, oregano and basil); 30 g fresh herbs, finely chopped (I used mint, oregano and basil); 1 lemon, zested and juiced; 1 tsp sea salt; 1 tbsp white wine vinegar; 5 tbsp olive oil; 200 g baby courgettes, cut into 1cm slices; 300 g asparagus spears; 4 tuna steaks (500 g in total)

Preparation info

Serves:
4

Difficulty
Easy
Ready in
20 min

Appears in

Anna's Family Kitchen

By Anna Stanford

Published 2022

About

A hearty salad sounds a bit like an oxymoron, but that is exactly what this recipe offers. The tuna steaks work perfectly in this herby, fresh, summery offering.

Ingredients

500 g fresh broad beans or 100 g podded frozen broad/edamame beans

Fish course
Gluten-free
Pescatarian
Summer

Method

If using fresh broad beans and peas, pod them. Boil the potatoes for 10 minutes and then drain. Meanwhile, mix the herbs with the lemon zest and juice, salt, vinegar, and olive oil.

Add the broad beans, peas, courgette slices and asparagus spears to a pan of boiling water. Simmer for 4 minutes. Drain the veg and plunge into very cold water so they retain their colour. Drain again and ta