Tuna Caesar with anchovies & cavolo nero

A healthy and seasonal version of the classic Caesar. Make into a main meal with the addition of fresh tuna. 4 tbsp buttermilk 1 tsp Dijon mustard few drops Worcestershire sauce 25g/1oz Parmesan, finely grated,

plus extra shavings to serve 175g/6oz cavolo nero, central ribs

removed, torn into bite-sized pieces

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 Rub 1 tsp oil, half the lemon zest, some salt and plenty of black pepper over the tuna steaks. Set aside. 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 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 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 fsh, 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. PER SERVING 747 kcals • fat 38g • saturates 6g • carbs 34g • sugars 5g • fbre 2g • protein 66g • salt 1.9g

The light, dry, refreshing rosés of Provence are a great hit with oily fsh. La Fleur d’Amélie 2014, Bordeaux, France, 12.5% (£10, Marks & Spencer), is especially good with the trout

and tuna. It comes from the rosé expert Château de Sours and has refned cranberry and redcurrant fruit

favours.