Caxton magazines staff
A fabulous new cookbook, All Sorts of Salads (Struik Lifestyle) by Chantal Lascaris, R230, explores interesting salad combinations. The dishes are perfect for holiday entertaining and light eating.
INGREDIENTS
- 4 tuna steaks
- olive oil for grilling
- salt and pepper to taste
- 1T soy sauce
- 2-3 cups mixed salad leaves
- 8cm cucumber
FOR THE DRESSING
- ¼ cup olive oil
- 1T lemon juice
- 1t sugar
- salt and pepper to taste
FOR THE NECTARINE SALSA
- 2 ripe nectarines, chopped
- 1 small red onion, peeled and finely chopped
- 1 red chilli, deseeded and chopped
- 2T chopped fresh mint
- 2T chopped fresh basil
- zest and juice of 1 lemon
METHOD
- To make the salsa, combine all the ingredients and chill in the fridge for at least 30 minutes before serving.
- Brush the tuna steaks with olive oil and season well. Heat a non-stick griddle pan until hot and cook the tuna steaks for about 2 minutes per side (for medium–rare). Don’t overcook the tuna as it dries out quickly.
- While the steaks are cooking, add a drop of soy sauce to each side. Once cooked, remove from the heat and set aside.
- Place the salad leaves on a platter. Slice the cucumber using a mandolin slicer to create thin ribbons, and add these to the leaves on the platter.
- Whisk together the dressing ingredients and pour over the leaves.
- Place the tuna steaks on top of the leaves and dollop the salsa onto the steaks.
