- 2 tuna steaks (about 225g each and 2cm thick)
- 1 tbsp olive oil
- 4 Haywards Gherkins, 2 finely chopped and 2 thickly sliced
- 50g mixed salad leaves
- 1/2 cucumber, seeded and sliced
- Salt, to taste
- Lemon wedges, for serving (optional)
Heat a griddle pan over a medium-high heat. Rub the outside of the tuna steaks with 1 tsp olive oil and season. Sear the tuna for 1-2 mins on each side so it is still pink in the middle. Put the tuna on a plate to rest.
Mix the the zest and juice of ½ a lemon with the remaining oil and the finely chopped gherkins. Season to taste. Divide the salad leaves between two plates and top with the cucumber and thick slices of Haywards Gherkins. Slice the tuna and arrange on top, then drizzle with the gherkin dressing. Serve with the lemon wedges.