Serves 2-3
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
For the basil pesto:
85g/3oz fresh basil leaves
salt, to taste
1 garlic clove
55g/2oz toasted pine nuts
180ml/6oz extra virgin olive oil
1 egg
For the tuna tartare:
200g/7oz fresh tuna, diced
salt and freshly ground black pepper
1 lemon or lime, juice only
1 small red onion, finely chopped
30g/1oz fresh basil, finely chopped
30g/1oz small capers, rinsed
30g/1oz toasted pine nuts, chopped
30g/1oz flat leaf parsley, chopped
50ml/2fl oz sweet chilli sauce
50ml/2fl oz extra virgin olive oil
To serve:
1 punnet of baby plum tomatoes
olive oil
100g/3½oz couscous
1 punnet of fresh quails eggs, cooked for 2 minutes and cut in half
100ml/3½oz basil pesto
A bunch rochet, to garnish
Method
1.Preheat the grill to high.
2. Make basil pesto: grind the basil, salt and garlic in a pestle and mortar then add the pine nuts and extra virgin olive oil. Emulsify with one whole egg in a blender.
3. Slice the tomatoes in half, place on a baking tray, seed side up and season with salt, black pepper and oil and grill for 4-5 minutes.
4. Prepare the couscous by simply pouring stock or water over the couscous, season and cover with cling film. Leave for 20 minutes and stir well. Add basil pesto to the couscous, mix together and serve cold.
5. Make the tuna tartare: place the tuna into a stainless steel bowl and season with salt and pepper. Add lime or lemon juice and mix well. Add the rest of the ingredients and taste for seasoning.
6. To serve: make three quenelles of basil scented couscous and three quenelles of tuna tartare. Place half a tomato on the couscous and half a quails egg on top of the tuna tartare and a little bunch of rocket leaves to garnish.