Spring superstars: Annie Bell's griddled tuna with wild garlic and pecan pesto - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Spring superstars Annie Bell’ s griddled tuna with wild garlic and pecan pesto By You Magazine - April 11, 2021 When wild garlic is not available other soft fragrant leaves, including watercress, spinach, basil and parsley, or a mixture, will make lovely pestos. Ellis Parrinder SERVES 2 50g wild garlic, thickly sliced 30g pecans, roughly chopped 3 tbsp extra virgin olive oil A squeeze of lemon juice 2 x 120g yellowfin tuna steaks (about 2cm thick) 2 heads of chicory, base trimmed, halved lengthways and cut into strips 100g samphire (or rock samphire), picked over 1 tbsp nonpareille capers, rinsed If your wild garlic is in flower, then reserve a few white petals to decorate. Whizz the wild garlic leaves and half the pecans to a paste in a food processor, then add 2 tbsp oil, a squeeze of lemon juice and a little salt and pulse again to combine. Heat a ridged griddle pan over a medium-high heat until hot. Brush the tuna fillets either side with 1/2 tbsp oil and season. Fry for about 2 minutes either side until just cooked through (they can also be seared in a non-stick frying pan). Transfer to a couple of warm plates. Meanwhile, heat the remaining 1/2 tbsp oil in a large non-stick frying pan over a medium-high heat and stir-fry the samphire and chicory for 4-6 minutes until tender and the chicory is golden. Pile the veg on to plates with the tuna. Spoon the pesto to the side and scatter everything with the remaining pecans and capers, plus a few of the wild garlic flower petals if you have them. Recipes: Annie Bell. Photographs: Ellis Parrinder. Food styling: Lou Kenney. Styling: Charlie Phillips RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved