FRESH TUNA SALAD WITH NECTARINE SALSA

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FRESH TUNA SALAD WITH NECTARINE SALSA

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

  1. To make the salsa, combine all the ingredients and chill in the fridge for at least 30 minutes before serving.
  2. 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.
  3. While the steaks are cooking, add a drop of soy sauce to each side. Once cooked, remove from the heat and set aside.
  4. 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.
  5. Whisk together the dressing ingredients and pour over the leaves.
  6. Place the tuna steaks on top of the leaves and dollop the salsa onto the steaks.