Tuna Salad Ingredients

•  500 g tuna fish fillets about 2,5 cm thick
• 1 cup rocket leaves
• 1 cup spinach leaves
• 1 lemon, cut into wedges

 Marinade

 Ingredients 

• 300 ml extra virgin olive oil
• 30 ml fresh lemon juice
• ½ tsp fish spice
• Salt, freshly ground black pepper and fish spice to taste

 Method

1. Combine the oil, orange juice, salt and pepper in a bowl.

2. Put the Tuna in a zip-lock bag and pour in the marinade.

3. Turn the fish gently to coat evenly.

4. Marinade for at least 30 minutes and for up to two hours.

Vinaigrette

 Ingredients

• 100 ml extra virgin olive oil
• 30 ml fresh orange juice
• 1 Tbsp orange rind
• 1 red onion chopped
• 1 Tbsp garlic chives chopped
• 20 Kalamata olives
• 30 ml capers
• 30 ml chopped parsley, garlic chives and bean sprouts, to garnish
• Salt and freshly ground black pepper

Method

 1. Combine all the ingredients in a medium-sized bowl.

2. Adjust the seasoning.

3. Set aside until serving.

Tuna Salad Method

1. Heat a heavy based grill pan and grill the marinated tuna for 3 to

2. Seer for 4 minutes on each side for rare or until the required degree of doneness. (Tuna is usually served fairly rare.)

4. Slice the Tuna into bite-size chunks.

5. Divide the spinach and rocket leaves between four plates and sprinkle with a little vinaigrette.

6. Top with the Tuna and then spoon over the vinaigrette, (including the capers and olives,) keeping a little to serve separately.

7. Garnish with garlic chives, bean sprouts and serve immediately.