Servings: 4 · Prep Time: 15 mins · Cooking Time: 3 mins
Total Time: 18 mins
Salads & Starters | Fibre
Why have we created so many delicious tuna salad recipes? Because whenever our fishmonger has it fresh, I simply can't resist. I created this recipe after my duck � la orange went down so well the other weekend. But this time made the sauce a little sweeter.
Ingredients
The Salad
- Tuna (1 or 2 steaks)
- Chia Seed (1/2 cup)
- Golden Flax Seeds (1/2 cup)
- Olive oil (drizzle)
- Soft Cheese (100g)
- Red Onion
- Bell Pepper
- Tangerine
- Tomato (1 large)
- Rocket (2 cups)
- Black Pepper (to taste)
- Lemon Juice (1 tbsp)
� la Orange Sauce
- Tangerine
- Double Cream (3 tbsp)
- Stevia (1 tsp)
- Vanilla Extract (1/4 tsp)
- Apple Cider Vinegar (1 tbsp)
- Konjac Flour (1 tsp)
� la Orange Sauce
To make the sauce, grate the peel of three tangerines (the zest) or one orange, and add to a small saucepan. Then squeeze as much juice out of the segments as possible. Add a teaspoon of stevia, � teaspoon of vanilla, the double cream, apple cider vinegar and cook on a low heat stirring occasionally. If required, use a teaspoon of konjac flour to thicken.
The Salad
Buy some fresh Tuna (not supermarket steaks as they are too thin) and cut it into chunks of about 2.5 to 3cm. Any smaller and it cooks all the way through. Roll them in a mix of chia and flax seeds, add a little black pepper. Heat up your frying pan with oil, I use extra virgin olive oil and once it's hot, flash fry the tuna for about 40 seconds and then turn over. The aim is to cook it quickly, so that it's still pink in the middle.
In a bowl, mash up two avocados, add the soft cheese, finely dice up a red onion and bell pepper and mash it all together. Squeeze in a little bit of lemon juice. Use a cookie cutter to get the shape you desire and then sit it on top of a bed of rocket top with a slice of tomato and some orange segments. To serve, drizzle your delicious orange sauce over the entire dish