for 4 people

Dressing

½ tbsp	mustard
1 tbsp	lemon juice
1 dl	water
1 dl	single cream
1 tsp	Worcestershire sauce
1	garlic clove, coarsely chopped
1 tin	anchovy fillet, rinsed with cold water, drained, chopped
	salt and pepper to taste

Salad

300 g	lettuce, cut into wide strips
1	shallot, cut into thin slices
1 bunch	Thai basil, roughly chopped
50 g	Parmesan, chips peeled off with a peeler

Fish

1 tbsp	olive oil
400 g	yellowfin tuna steaks
¼ tsp	salt

How it's done

Dressing

Place the mustard in a measuring cup along with all the other ingredients up to and including the anchovies, puree, season.

Salad

In a bowl, mix the lettuce and all the remaining ingredients with the dressing, plate up.

Fish

Heat the oil in a non-stick frying pan. Salt the fish, fry for approx. 30 secs. on each side. Remove, dice the fish, arrange on top of the salad.

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