Tuna caesar with anchovies & cavolo nero

• thick slice Italian bread

  (about 85g/3oz), cubed

• extra virgin olive oil↗3 tsp tsp

  plus a drizzle to serve (optional)

• lemon↗1

  zested and halved

• tuna steaks↗2

  (about 200g/7oz each)

• anchovy fillets↗2

  packed in oil, roughly chopped

• garlic clove↗1

  crushed

• mayonnaise↗2 heaped tbsp tbsp
• buttermilk↗4 tbsp tbsp
• Dijon mustard↗1 tsp tsp
• Worcestershire sauce↗few drops
• parmesan↗25g g

  finely grated, plus extra shavings to serve

• cavolo nero↗175g g

  central ribs removed, torn into bite-sized pieces

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Toss the bread with 1 tsp oil, season, then scatter over a baking sheet. Bake for 10-12 mins or until crisped and golden.

2. 2

   Rub 1 tsp oil, half the lemon zest, some salt and plenty of black pepper over the tuna steaks. Set aside.

3. 3

   Gently heat the remaining oil in a non-stick frying pan. Add the anchovies and garlic, and cook for 1 min, mashing the anchovy to create a purée. Scrape into a large bowl, then stir in the mayo, buttermilk, mustard, Worcestershire sauce and parmesan, plus the rest of the lemon zest and 1 tbsp lemon juice to make a loose dressing. Tumble the leaves into the dressing and massage well to make sure they are well coated. Leave for 5 mins so that the dressing begins to soften the cavolo nero.

4. 4

   Wipe out the frying pan and set over a high heat. Sear the tuna for 2-3 mins each side until just pink in the middle, or longer if you prefer. Let it rest on a plate for 1-2 mins. Pile the dressed cavolo nero onto plates, top with the fish, then scatter with the shaved parmesan and croutons. Drizzle with a little more extra virgin olive oil, if you like, then serve with the rest of the lemon, cut into wedges.