I'm not exactly a dab hand in the kitchen, but as an actor you do find yourself on location, with time to kill. In a hotel with a small kitchenette you can invent things. That's how this dish came about - I only had red ingredients available. I'm not sure quite how the raspberries ended up in there, but it makes the whole thing a lot more interesting!

I'm not exactly a dab hand in the kitchen, but as an actor you do find yourself on location, with time to kill. In a hotel with a small kitchenette you can invent things. That's how this dish came about - I only had red ingredients available. I'm not sure quite how the raspberries ended up in there, but it makes the whole thing a lot more interesting!

Ingredients

2 fresh tuna loins
1 bag of ruby chard
2 red peppers
1 handful of radishes
1/4 of a red cabbage
6-8 tomatoes
1 punnet raspberries
1 red chilli, deseeded and finely chopped
Olive oil
Sea salt
Fresh pepper

for the dressing

1 clove of garlic
1 tsp of grain mustard
Extra virgin olive oil
Balsamic vinegar

Method

First make the dressing - throw everything at it. Crush the garlic and mix with a fair bit of oil and a little vinegar, along with the mustard. Cut the peppers into thin strips, removing all the pith. Slice the radishes finely, shred the cabbage and chop the tomatoes. In a shallow dish, mix some chilli and olive oil, adding plenty of seasoning. Heat a pan until hot but not smoking, add some more olive oil, brush the tuna with the oil, then flash fry it on each side for literally a minute - no more. It should still look really undercooked when you put it in the shallow dish, where it takes on the chilli flavours. Leave for about five minutes, mix salad ingredients together, put it all on the plate and serve.

Dexter Fletcher appears in 'When Harry Met Sally' at the Theatre Royal, Haymarket, London W1 (For tickets call the box office on 0870 901 3356).

Comments