Tuna caesar with anchovies cavolo nero
Ingredients
- thick slice Italian bread (about 85g/3oz), cubed
- 3 tsp extra virgin olive oil, plus a drizzle to serve (optional)
- 1 lemon, zested and halved
- 2 tuna steaks (about 200g/7oz each)
- 2 anchovy fillets packed in oil, roughly chopped
- 1 garlic clove, crushed
- 2 heaped tbsp mayonnaise
- 4 tbsp buttermilk
- 1 tsp Dijon mustard
- few drops Worcestershire sauce
- 25g parmesan, finely grated, plus extra shavings to serve
- 175g cavolo nero, central ribs removed, torn into bite-sized pieces
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