Seared tuna salad

Seared tuna salad

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
4 tuna steaks
1/4 cup plain flour, seasoned with salt and pepper
1 tablespoon olive oil
125g green beans, topped and tailed
8 cherry tomatoes, halved
1 small red onion, halved and sliced
1 soft lettuce such as green or red oak leaf, cos leaves or radicchio
6-8 black olives

Dressing

Quantity Ingredient
1 lemon, juiced
1 tablespoon dijon mustard
1 garlic clove, crushed
1/4 cup olive oil
salt and freshly ground black pepper

Method

  1. Lightly dust the tuna steaks with the seasoned flour. Heat the olive oil in a frying pan and fry the tuna until lightly browned on the outside but still pink in the middle. Break or slice the flesh into bite-size pieces.
  2. Drop the green beans into a little salted boiling water and cook until tender-crisp. Drain immediately and refresh under cold water. Combine the beans with the tomatoes, salad onion and tuna and lightly toss. Wash and dry the lettuce leaves well and arrange on 4 serving plates. Pile the tuna and beans mixture over the leaves. Scatter over the olives and drizzle the salad with the dressing.
  3. To make the dressing: Mix the lemon juice, mustard and garlic in a small bowl. Gradually beat in the olive oil slowly to ensure dressing remains thick and amalgamated. Season to taste with salt and a good grinding of pepper.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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