Tomato and rocket salad with soy marinated tuna

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To make this recipe into a quick salad, use a 200g can of tuna in olive oil. Flake the tuna and toss together with the tomatoes; add a squeeze of lemon juice rather than the vinegar. Serve with some crusty bread and a large glass of wine for an instant feast.

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Serves: 4

For the tuna:
4 x 140g fresh tuna steaks
2tbsp dark soy sauce
2tbsp sunflower oil
Walnut sized piece of fresh ginger, grated
1/2tsp brown sugar
Freshly ground black pepper
For the tomato and rocket salad:
500g assorted small British tomatoes (baby plum, cocktail, on the vine and yellow varieties)
50g rocket
1tsp balsamic vinegar or a squeeze of lemon juice
Salt and freshly ground black pepper

1. Rinse the tuna and pat dry on paper towel. Mix all the marinade ingredients together and season with black pepper. Pour the marinade over the tuna, cover and refrigerate for about 30 mins or overnight.
2. Slice the small tomatoes in half and the larger ones into quarters. Toss in the vinegar or lemon juice and season with salt and pepper.
3. Brush a heavy based frying pan or ridged griddle with oil and heat until smoking. Lift the tuna from the marinade and sear for 2 mins on each side or a little longer if the steaks are very thick.
4. Toss the rocket with the tomato salad. Arrange a bed of salad on four plates and top with a tuna steak.

Top tip: To make this recipe into a quick salad, use a 200g can of tuna in olive oil. Flake the tuna and toss together with the tomatoes; add a squeeze of lemon juice rather than the vinegar. Serve with some crusty bread and a large glass of wine for an instant feast.

www.britishtomatoes.co.uk.

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