Heat a fry pan over a medium heat. Place the grapes and pesto and simmer until the grapes are slightly browned. Pour into a small dish with the cooking juices. Set side.
In a second pan, add some oil. Season the tuna fillet with S&P. When the pan is piping hot sear on both sides for about 45 seconds – 1 minute (depending on thickness) DO NOT overcook lol. Set aside.
In the same pan that you used for the grapes, leave the oily goodness in it and flash fry the asparagus in two batches so it has a blast of colour. Place onto a serving platter to cool.
Fry the capers in some oil until crispy. Once crispy, pour them onto some paper towels to absorb the oil.
Slice the tuna and place it on top of the asparagus. Top with the grapes plus all the cooking juices, then add the capers & some chopped roasted almonds. Grate the zest of a lemon over the top, then squeeze the juice over the dish. Finish with sprinkling a handful of fresh herbs on top and ENJOY!
Note - I was at a friends house over the weekend and made this recipe up as I went, using whatever they had on hand and it was an ABSOLUTE hit. The grapes are so flavoursome when they are cooked, especially in the oil from the all’arrabbiata. A really tasty and light dish, perfect for entertaining. Serve it with a green salad and my zucchini, pea & parmesan fritter recipe from my cookbook.
