Seared Tuna Salad, with a citrus and olive vinaigrette

Screenshot 2020-04-13 at 19.16.46

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.

 

 

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