Now that Christmas is over. . .Follow

Nobby's Salad Nicoise

1 large fresh Tuna (or Swordfish) steak per person.

Marinade
1 small Red Chilli (not too hot - de-seed if necessary)
2 cloves garlic
1 small piece fresh root ginger.
A handful of fresh chopped chives
1/4 cup Light Soy Sauce
1/4 cup Olive Oil
The juice and zest of 1 lemon

Chop or grate the chives, garlic, chilli & ginger, and add the lemon juice, olive oil & soy sauce.

Marinate the Tuna for 5 minutes each side (10 mins total)
Any longer and you'll toughen the flesh and lose the flavoUr

The Salad
Into a large bowl:

Tear up a large Iceberg lettuce.
Same with other leaves (I recommend Sweet Romayne, Spinach and Little Gem)
(Avoid Rocket, Watercress etc., as you don't want overpowering flavoUrs or bitterness)

Add:
Basil Leaves
small Cherry Tomatoes
Diced Cucumber
Sliced Scallions/Spring Onions
Thinly sliced red onion
Black Olives
Sliced Pimentos/Bell Peppers
Strawberries
soft Dried Apricots & Figs
Peaches (if in season) torn into small chunks

Cooking:

Heat a griddle pan to medium heat

Place the tuna steaks on and spoon over the marinade

Season the salad (Sea Salt and freshly ground black pepper)

Salad dressing - just squeeze the juice of a large lemon over the salad, then a generous glug of Extra Virgin Olive Oil.

Slice a stick of French Bread and grill/toast until golden

Toss the salad and serve onto plates

Turn the Tuna Steaks (depending on thickness, 2 minutes either side - leave it pink in the middle)

Rub raw garlic onto the toasted bread (Bruschetta FTW)

Place the Tuna Steak on top of the salad.

Enjoy with a crisp white wine (or even a Rose - Zinfandel works)

If you want to be really decadent, place a soft-poached or boiled egg on top of the Tuna Steak.

Any other recommendations to bring Summer forward?

***** the fancy steaks. I love me the taste of a good bloody hunk of meat, if it needs to be fancy to taste good somethin's wrong with it, if you got to cover it up you need to be slapped in the face with it and then have it taken away from you. A nice thick Top Sirloin, medium rare, with a little black pepper and salt. A nice baked potatoe with butter and sour creme on the side, please.

I eat my steak black and blue, but you will as you will, just don't bother buying a $20 piece of meat to cook it past medium rare.

I always prefer a porterhouse myself, but taste, eh?

Dry rubbed. Salt, fresh black pepper, dehydrated garlic and a bit of dried mustard. Easy on the salt.

I let rubbed steaks sit in the fridge for at least an hour before I pull it out of the fridge, but not more than 2. Let it rest to room temperature before you cook it, please.

I eat my steak black and blue, but you will as you will, just don't bother buying a $20 piece of meat to cook it past medium rare.